non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
751 cal
39gProtein
90gCarbs
28gFat
3Recipes
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Aromatic & perfectly spiced Goan Mushroom Pulao – a quick to make, energy-giving meal that's simply delicious!
A fragrant and mildly spiced rice dish from Goa, where earthy mushrooms and fluffy basmati rice are cooked in a creamy coconut milk base. A delicious one-pot meal that's perfect for a weekday lunch or dinner.
Serving size: 1.5 cups
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Aromatic & perfectly spiced Goan Mushroom Pulao – a quick to make, energy-giving meal that's simply delicious!
This goan dish is perfect for lunch. With 569.8 calories and 10.61g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 20-30 minutes. Drain it completely in a colander just before you are ready to cook.
Sauté Aromatics: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices (cinnamon, cloves, cardamom, star anise, bay leaf) and sauté for 30-45 seconds until fragrant. Add the sliced onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown. Stir in the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Cook Vegetables and Spices: Add the chopped tomatoes and cook for 4-5 minutes until they soften and become mushy. Increase the heat to medium-high, add the sliced mushrooms, and sauté for 5-6 minutes until they release their moisture and start to brown. Reduce the heat to low, add the spice powders (turmeric, red chili, coriander, and Goan garam masala), and stir for one minute until aromatic.
Combine Rice and Liquids: Add the drained rice to the pot. Gently stir for 1-2 minutes to toast the grains and coat them with the masala, being careful not to break them. Pour in the thick coconut milk and water. Add salt and stir gently to combine everything. Increase the heat to high and bring the mixture to a rolling boil.
Cook the Pulao: As soon as it boils, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15 minutes. Do not open the lid during this time to ensure the rice steams perfectly.
Rest and Garnish: Turn off the heat and let the pulao rest, still covered, for 10 minutes. This step is crucial for the grains to firm up and absorb any remaining steam. Open the lid, drizzle with lemon juice, and gently fluff the rice with a fork. Garnish with fried cashews and chopped coriander leaves. Serve hot.