Vegetarian Mushroom Pilau

Ingredients

• 2 heaping tbsp (about 30 ml)coconut oil
• about 110 g (1.5 cups)mushrooms
• 2 smallonions
• 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
• about 475 g (2.5 cups)basmati rice, washed
• 1 tbsp (15 ml)Better Than Bouillon paste
• 240 ml (1 cup)coconut milk
• 830 ml (3.5 cups)water
• as neededparchment paper

Instructions

1. 1

   Toast the spices

   Heat a pot and toast the whole 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

   Caramelise onions

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

3. 3

   Cook mushrooms

   Add the ginger, garlic and mushrooms to the onions and sauté for a few minutes.

4. 4

   Add ground spices

   Stir in the ground spices. If the pot looks dry, loosen the mixture with a little water.

5. 5

   Add the rice

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

6. 6

   Simmer the pilau

   Add the water, coconut milk and bouillon paste, then mix 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 30 minutes, 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 so rice stuck to the bottom can release more easily.

9. 9

   Serve the pilau

   Serve with your choice of protein.

What is mushroom pilau?

Pilau is a rice dish cooked with spices and aromatics, with versions found across South Asia and East Africa. This meat-free version pairs basmati rice with mushrooms and coconut milk.

Toasting the whole spices before grinding brings their aroma forward, while leaving the cinnamon and star anise whole gives the pot a final layer of fragrance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 636 calories, 13g protein, 116g carbs, 17g fat.

Most of the carbohydrates come from the basmati rice, while coconut oil and coconut milk contribute much of the fat. The mushrooms, rice and bouillon provide some protein, but the recipe recommends serving the pilau with a protein of your choice; add chickpeas or tofu and a generous side of vegetables for a more balanced plate.

Build the spice base

Whole spices: toast them just until they smell fragrant, rather than waiting for them to darken. Grind the cumin, cardamom, cloves and peppercorns after taking out the cinnamon and star anise.

Aromatics: let the onions caramelise before adding the ginger, garlic and mushrooms. That gives the rice a savoury base; stir in a splash of water if the pan starts to catch.

Choose and wash the rice

Basmati: its long grains suit a pilau and keep the dish light in texture. Rinse it well before adding it to the pot, as the method directs.

Liquid: the rice cooks in water and coconut milk, with bouillon paste adding savoury seasoning. Mix the liquid and paste through evenly before covering the pot.

Keep the lid on

Once the liquid boils, reduce the heat to low and leave the pot covered for about 30 minutes. A steady, gentle simmer lets the rice absorb liquid without frequent stirring.

Steam: the method suggests placing parchment paper over the pot to help trap steam. Keep it away from direct contact with the hob or flame.

Check doneness gently

At the 30-minute mark, check whether the rice is cooked through. If it still needs time, the covered pot and trapped steam can help finish cooking it.

Resting: once the rice is cooked, turn off the heat and let the pot cool as directed. This also helps loosen any rice stuck to the bottom.

Make it a fuller meal

Protein: serve the pilau with your choice of protein, as the recipe suggests. Keep it vegetarian with chickpeas, lentils or grilled tofu.

Fresh sides: a crisp salad or simply dressed vegetables can balance the rich coconut and warm spices. Serve them alongside rather than stirring them into the pot.

Recipe notes & tips

• Have the spices ready before heating the pot so you can take them off the heat as soon as they smell fragrant.
• Grind the toasted spices after removing the cinnamon sticks and star anise.
• Caramelise the onions patiently before adding the other aromatics.
• Rinse the basmati rice thoroughly before it goes into the pot.
• Keep the lid on during the low simmer to retain steam.
• Let the cooked rice rest in the pot before serving to help loosen any grains on the bottom.

Variations

• Add chickpeas: stir in drained chickpeas for a more substantial vegetarian meal.
• Use vegetable stock: replace some or all of the water with vegetable stock, adjusting the bouillon to taste.
• Add greens: fold in spinach near the end so it wilts in the heat.
• Include extra vegetables: cook diced carrots with the onions for a sweeter note.
• Finish with herbs: scatter chopped coriander over the pilau just before serving.

Common mistakes to avoid

• Over-toasting the spices: take them off the heat as soon as they become fragrant so they do not turn bitter.
• Grinding the whole spice mix: set the cinnamon sticks and star anise aside before grinding the other spices.
• Skipping the rice rinse: wash the basmati well before adding it to the pot.
• Stirring repeatedly while simmering: keep the pot covered and undisturbed so the rice can cook in the steam.
• Leaving the pot on high: reduce the heat to low once the liquid boils to avoid scorching the base.
• Serving immediately: let the pot cool briefly after cooking so rice stuck to the bottom can release more easily.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until steaming hot, adding a splash of water if the rice has dried out; avoid reheating more than once.

Frequently asked questions