Vegetarian Mushroom Pilau

Ingredients

• 2 heaping tbsp (30 ml)coconut oil
• 1.5 cups (360 ml)mushrooms
• 2small onions
• 2 large clovesgarlic, minced
• 1 tbsp (15 ml)ginger, minced
• 2cinnamon sticks
• 2star anise
• 1 tbsp (15 ml)cumin seeds
• 6cardamom pods
• 1/2 tsp (2.5 ml)whole cloves
• 1 tsp (5 ml)black peppercorns
• 2.5 cups (600 ml)basmati rice, washed
• 1 tbsp (15 ml)Better Than Bouillon paste
• 1 cup (240 ml)coconut milk
• 3.5 cups (840 ml)water
• as neededparchment paper

Instructions

1. 1

   Toast the spices

   Warm a pot and toast the spices for a few minutes, until fragrant. Take the pot off the heat, set aside the cinnamon sticks and star anise, then grind the remaining whole spices into a powder.

2. 2

   Cook the onions

   Set a pot over medium heat, melt the coconut oil and sauté the onions until caramelised.

3. 3

   Add aromatics

   Stir in the ginger, garlic and mushrooms, then sauté for a few minutes.

4. 4

   Mix in spices

   Add the ground spices and stir to combine. If the pot looks dry, deglaze it with a little water.

5. 5

   Add the rice

   Wash the basmati rice well, then add it to the pot.

6. 6

   Simmer the pilau

   Add the water, coconut milk and bouillon paste, then mix everything well. Cover the pot and turn the heat to high for a few minutes, until the liquid boils. Reduce the heat to low and cook, still covered, for about 30 minutes.

7. 7

   Check the rice

   After half an hour, check whether the rice is cooked. You can cover the pot with parchment paper to help the steam cook the rice through.

8. 8

   Rest the pot

   After 10 minutes, check the rice again. If it is cooked, turn off the heat and let the pot cool down so the rice stuck to the bottom can loosen more easily.

9. 9

   Serve the pilau

   Serve with your choice of protein.

What is mushroom pilau?

Pilau is a rice dish cooked with aromatics and spices, with versions found across South Asia and beyond. This vegetarian take pairs mushrooms with basmati rice and whole spices, then cooks everything together in coconut milk and water.

Toasting and grinding most of the spices gives the rice a fragrant seasoning, while cinnamon and star anise stay whole in the pot. The result is a richly aromatic pilau that can be served as a main or alongside another protein.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 10g protein, 91g carbs, 23g fat.

Basmati rice supplies most of each serving’s carbohydrates, while coconut oil and coconut milk contribute much of the fat. The mushrooms and rice provide some protein, and the bouillon paste contributes sodium. For a more balanced plate, serve the pilau with a protein of your choice and a generous portion of vegetables.

Build the spice base

Whole spices: Toast them only until fragrant, then grind everything except the cinnamon and star anise. Keep the pot off the heat while grinding so the spices do not continue to toast.

Onions: Take time to caramelise the onions before adding the other ingredients. Their sweetness helps round out the bold spices.

Choose and prepare the rice

Basmati: Wash the rice well before adding it to the pot, as the recipe directs. This helps remove loose starch from the grains.

Liquid: The rice cooks in a mixture of water and coconut milk, with bouillon paste for savoury flavour. Stir these through evenly before covering the pot.

Cook gently after boiling

Bring to a boil: Start with the pot covered over high heat and watch for the liquid to boil. Once it does, lower the heat rather than continuing to boil vigorously.

Low heat: Leave the lid on for about 30 minutes, then check the rice. The method also suggests parchment paper to help steam cook it through; check that the rice is tender before serving.

Finish and serve

Rest: When the rice is cooked, switch off the heat and let the pot cool down as directed. This can help the rice at the bottom release more easily.

Pairing: Serve the pilau with your choice of protein. A fresh vegetable side can add contrast to the soft rice and coconut-rich seasoning.

Recipe notes & tips

• Wash the basmati rice thoroughly before adding it to the pot.
• Toast the whole spices until their aroma becomes noticeable, rather than letting them darken heavily.
• Keep the cinnamon sticks and star anise aside when grinding the other spices.
• If the spice mixture catches or the pot looks dry, loosen it with a little water.
• Once the liquid boils, reduce the heat and keep the pot covered during the simmer.
• Let the cooked rice cool in the pot briefly before trying to release rice from the bottom.

Variations

• Add vegetables: Stir in extra mushrooms or other vegetables with the aromatics.
• Change the protein: Serve alongside your preferred protein, as suggested in the method.
• Use vegetable stock: Replace the water with vegetable stock and adjust the bouillon to taste.
• Adjust the coconut: Use less coconut milk and make up the difference with water for a less coconut-forward flavour.
• Add fresh herbs: Scatter chopped coriander over the pilau just before serving.

Common mistakes to avoid

• Grinding every spice: Keep the cinnamon sticks and star anise whole, as directed.
• Skipping the toast: Toast the spices until fragrant to bring out their aroma.
• Moving on too soon: Let the onions caramelise before adding the ginger, garlic and mushrooms.
• Boiling for too long: Lower the heat once the liquid boils so the covered rice can cook gently.
• Checking too early: Keep the lid on during the cooking time, then check the rice after about 30 minutes.
• Lifting the rice straight away: Let the pot cool after cooking so rice at the bottom can loosen.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat until steaming hot throughout, adding a splash of water if the rice seems dry.

Frequently asked questions