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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.
For 4 servings
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.
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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.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 569.8 calories per serving with 10.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Incorporate other vegetables like green peas, carrots, or bell peppers along with the mushrooms for added nutrition and color.
Add paneer cubes or boiled chickpeas along with the mushrooms for a more protein-rich meal.
Increase the amount of green chilies or red chili powder, or add a teaspoon of black pepper powder along with the other spices.
For a healthier alternative, use brown basmati rice. Increase the water to 2.5 cups and the cooking time to 35-40 minutes.
Mushrooms are a great natural source of B vitamins like riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are essential for energy production and maintaining a healthy nervous system.
The inclusion of spices like turmeric (containing curcumin) and ginger provides potent anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
Coconut milk contains medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats and can be a quick source of energy.
The fiber from mushrooms, onions, and tomatoes helps promote healthy digestion and supports a balanced gut microbiome.
One serving of Goan Mushroom Pulao (approximately 1.5 cups or 360g) contains an estimated 450-500 calories. The exact count can vary based on the amount of ghee and coconut milk used.
Yes, it can be a healthy and balanced meal. It provides carbohydrates from rice, vitamins and minerals from mushrooms and vegetables, and healthy fats from coconut milk. To make it healthier, you can use less ghee and opt for light coconut milk.
Absolutely. This recipe is easily made vegan by simply substituting the ghee with a plant-based oil like coconut oil or any neutral vegetable oil.
Goan Mushroom Pulao pairs wonderfully with a cooling cucumber raita, roasted papad, and a simple kachumber salad (chopped onion, tomato, cucumber). A side of Goan-style pickle also complements it well.
While basmati rice is traditional for its aroma and long grains, you can use other long-grain white rice. If using brown rice, remember to adjust the water ratio (approx. 1:2.5 rice to liquid) and increase the cooking time to about 35-40 minutes.
Mushy pulao is usually caused by too much water, over-stirring the rice after adding liquid, or not using a low enough heat during the simmering phase. Ensure your measurements are accurate and avoid lifting the lid while it's cooking.