Vegetarian Mushroom Pilau

Ingredients

• 2 heaped tbsp (30 ml)coconut oil
• 225 g (1½ cups)mushrooms
• 2small onions
• 2 large clovesgarlic, minced
• 1 tbsp (15 ml)minced ginger
• 2cinnamon sticks
• 2star anise
• 1 tbsp (15 ml)cumin seeds
• 6cardamom pods
• ½ tsp (2.5 ml)whole cloves
• 1 tsp (5 ml)black peppercorns
• 450 g (2½ cups)basmati rice, washed
• 1 tbsp (15 ml)Better Than Bouillon paste
• 240 ml (1 cup)coconut milk
• 830 ml (3½ cups)water
• As neededparchment paper

Instructions

1. 1

   Toast the spices

   Warm 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

   Brown the onions

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

3. 3

   Cook the mushrooms

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

4. 4

   Add the spices

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

5. 5

   Stir in 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 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; this helps the rice stuck to the bottom 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; versions are found across South Asia and beyond. This vegetarian take builds its savoury flavour from mushrooms and browned onions, with coconut milk adding richness.

Toasting and grinding the whole spices gives the rice a fragrant base, while leaving the cinnamon sticks and star anise whole keeps them easy to remove or work around.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 12g protein, 101g carbs, 19g fat.

Most of the carbohydrates come from the basmati rice, while coconut oil and coconut milk contribute most of the fat. The mushrooms, onions and bouillon add flavour, with the rice and mushrooms providing some protein. Serve with a protein-rich side and vegetables to make a more balanced plate.

Build the spice base

Whole spices: toast the cumin, cardamom, cloves and peppercorns until their aroma becomes noticeable, rather than letting them darken or smoke. Remove the cinnamon and star anise before grinding the rest.

Fresh aromatics: give the onions time to caramelise before adding the ginger, garlic and mushrooms. This creates a savoury foundation for the rice.

Get the rice ready

Rinse well: washing basmati rice removes loose surface starch, helping the cooked grains stay more distinct. Drain it before adding it to the pot.

Mix gently: once the liquid is added, stir so the bouillon paste is distributed through the pot. Keep the lid on during the low simmer to retain steam.

Check for doneness

Rice texture: after the cooking time, check that the grains are tender and the liquid has been absorbed. If they need more time, the parchment-covered method in the recipe helps trap steam.

Resting: once the rice is cooked, turn off the heat and let the pot cool as directed. The pause also makes any rice settled on the bottom easier to loosen.

Keep an eye on timing

The recipe gives about 30 minutes of covered cooking, followed by a check after half an hour and another check after 10 minutes. Since pots and hob settings vary, use the rice's tenderness as your cue rather than relying on the clock alone.

Prepare the spices and rinse the rice before starting the simmer, so you can keep the cooking stages moving without lifting the lid unnecessarily.

What to serve with it

The recipe suggests serving the pilau with your choice of protein. For a vegetarian meal, pair it with a protein-rich option such as lentils or beans.

A simple vegetable side or a crisp salad can add freshness alongside the rich, spiced rice.

Recipe notes & tips

• Keep the spices moving as they toast and take them off the heat as soon as they smell fragrant.
• Rinse the rice thoroughly and drain it before adding it to the pot.
• Allow the onions to caramelise before adding the mushrooms and aromatics.
• If the spice mixture begins to stick, loosen it with a little water as directed.
• Keep the pot covered while the rice simmers so the steam stays inside.
• Let the cooked pot cool briefly before loosening rice from the bottom.

Variations

• Add peas: stir them in towards the end of cooking so they warm through without turning mushy.
• Use vegetable stock: replace the water and bouillon with prepared vegetable stock, adjusting for its saltiness.
• Add chilli: include a little chilli with the ground spices for a hotter pilau.
• Finish with herbs: scatter chopped coriander over the rice just before serving.
• Add toasted nuts: sprinkle toasted cashews or almonds over each portion for crunch.

Common mistakes to avoid

• Scorching the spices: toast them gently and remove the pot from the heat once they become fragrant.
• Rushing the onions: let them caramelise before adding the next ingredients for a deeper savoury base.
• Skipping the rinse: wash the rice well to remove loose starch before cooking.
• Lifting the lid repeatedly: keep it covered during the simmer so the rice can cook in the steam.
• Serving straight away: allow the pot to cool briefly after cooking so rice at the bottom is easier to release.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat until piping hot throughout, adding a splash of water if the rice seems dry.

Frequently asked questions