South Indian · India

Ginger and Coriander Mushroom Pulao

Name: Ginger and Coriander Mushroom Pulao
Total time: 32 min
Yield: 2 servings
Cuisine: South Indian
Ingredients: 1 cup basmati rice; 1/2 cup mushrooms, sliced; 1/2 cup ghee; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp turmeric; 1/2 tsp sugar; 1 cup tamarind pulp; 2 cups water; Salt to taste; 1 tbsp grated ginger; 1 tbsp coriander

Adds a spicy ginger and aromatic coriander for a zesty, complex flavor.

32 minutes2 servings

Method

Mix ginger and coriander into the tamarind pulp before adding to the pot.
Rinse the rice and set aside.
In a pot, heat ghee, add cumin and mustard seeds, and let them sizzle.
Add turmeric, mushrooms, and tamarind pulp; cook for 2 minutes.
Add water, bring to a boil, then reduce heat and simmer until rice is cooked and mushrooms are tender.

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