Vegetarian Mushroom Pilau

Ingredients

• 2 heaped tbspcoconut oil
• 225 g (1.5 cups)mushrooms
• 2 smallonions
• 2 large clovesgarlic, minced
• 1 tbspginger, minced
• 2cinnamon sticks
• 2star anise
• 1 tbspcumin seeds
• 6cardamom pods
• 1/2 tspwhole cloves
• 1 tspblack peppercorns
• 500 g (2.5 cups)basmati rice, washed
• 1 tbspbouillon paste
• 240 ml (1 cup)coconut milk
• 840 ml (3.5 cups)water
• as neededparchment paper

Instructions

1. 1

   Toast the spices

   Heat 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 mushrooms

   Stir in the ginger, garlic and mushrooms, and 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 well and cover the pot. Turn the heat to high for a few minutes, until the liquid boils. Lower the heat 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; this helps 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 spiced rice dish found in many food traditions, with different ingredients and techniques from place to place. This version pairs basmati with mushrooms, aromatics and coconut milk for a savoury, fragrant one-pot meal.

Toasting and grinding the whole spices builds a fresh spice base, while the rice cooks in the seasoned liquid and takes on its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 11g protein, 96g carbs, 25g fat.

Most of the carbohydrates come from the basmati rice, while coconut oil and coconut milk provide much of the fat. The mushrooms contribute some protein, but the recipe is intended to be served with a protein of your choice; adding vegetables alongside can balance the plate.

Build flavour with whole spices

Whole spices: Toast them briefly until aromatic, not browned or smoking. Remove the cinnamon and star anise before grinding the rest, as the recipe adds those two back in whole.

Aromatics: Let the onions caramelise before adding the ginger, garlic and mushrooms. This gives them time to soften and brings sweetness to balance the spices.

Rinse the basmati well

Clean rice: Wash the basmati thoroughly before adding it to the pot. This removes loose surface starch and helps the grains cook more separately.

Gentle handling: Once the liquid is in, mix everything well as instructed, then keep the pot covered during cooking so the steam stays inside.

Keep an eye on the liquid

Boil first: Bring the covered pot to a boil over high heat, then reduce the heat to low. A steady low simmer is the aim; high heat throughout can make the bottom catch before the rice is ready.

Check doneness: Start checking after 30 minutes, then check again after the additional 10-minute interval if needed. The grains should be tender; follow the recipe's parchment-paper option to help trapped steam finish cooking them.

Rest before serving

Resting: Once the rice is cooked, turn off the heat and let the pot cool before serving. The recipe notes that this makes rice stuck to the base easier to release.

Serving: Fluff and portion the pilau gently, keeping the whole cinnamon sticks and star anise in mind as you serve.

What to serve alongside

Protein: The recipe suggests serving the pilau with a protein of your choice. A simple grilled or pan-cooked option can make it a more complete meal.

Fresh contrast: A crisp salad or lightly dressed vegetables can offset the richness of the coconut milk and complement the warm spices.

Recipe notes & tips

• Have the spices ready to grind as soon as they smell fragrant so they do not over-toast.
• Cut the onions evenly so they caramelise at a similar rate.
• If the spice mixture begins sticking, add only a little water to deglaze the pot.
• Keep the lid on while the rice simmers to retain steam.
• Check the rice before serving and allow extra covered cooking time if the grains are still firm.

Variations

• Extra vegetables: Stir in diced vegetables with the mushrooms so they cook with the rice.
• Fresh herbs: Scatter chopped coriander over the finished pilau for a fresh finish.
• More heat: Add chilli to the spice mix for a hotter version.
• Protein pairing: Serve with your preferred cooked protein, as suggested in the recipe.
• Coconut flavour: Use full-fat coconut milk for a richer result.

Common mistakes to avoid

• Over-toasting spices: Stop when they smell fragrant so they do not turn bitter.
• Skipping the rinse: Wash the basmati well before cooking to clear loose surface starch.
• Cooking on high throughout: Reduce the heat once the liquid boils so the base is less likely to catch.
• Lifting the lid repeatedly: Keep the pot covered during the simmer so the rice can cook in the steam.
• Serving straight away: Let the cooked pot cool briefly so rice stuck to the bottom can release more easily.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat until steaming hot, adding a splash of water if the rice has dried out.

Frequently asked questions