Mushroom Pulao With Roasted Garlic (Handi Dhingri Ka Pulao)

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

2 cups basmati rice
Water, to soak the rice
4 tablespoons unscented oil
1/2 unpeeled head of garlic, sliced through the equator (4 - 5 garlic cloves)
400g pack crimini mushrooms, chopped
25g dried mixed mushrooms, re-hydrated for 20 minutes in 1.5 cups boiling water. Reserve the water, and chop the mushrooms coarsely
1 teaspoon salt
Fresh cilantro, chopped, to garnish


Wash and soak the basmati rice in cold water for an hour. Drain, reserving 1.5 cups of the soaking water.

Heat the oil in a heavy based pot, and on a low heat, place the sliced half head of garlic, cut side down. Leave the garlic, gently sizzling, for about 10 - 15 minutes, until it is golden, roasted and sweet. Take out the garlic, leaving behind the delicious, garlic infused oil, and let cool. When cool, squeeze out the flesh, and coarsely crush with the back of a knife. Keep aside.

Add the chopped crimini and re-hydrated dried mushrooms to the oil, along with the salt and sweat for a few minutes.

Add the drained rice and crushed garlic to the pot, and saute for a minute.

Add the reserved rice soaking water and the mushroom water (the total amount of water should measure 3 cups) and bring to the boil. Turn the heat down to its lowest setting, cover the pot tightly with aluminum foil and let the rice steam, undisturbed for 20 minutes.

After 20 minutes, take the pot off the heat, leaving it covered and let the rice sit for another 5 minutes.

Open the foil, carefully, and fluff the pulao with a fork. Garnish with fresh cilantro and serve with a simple masala dal and pickle.