Gobi Mushroom Matar Pulao is a quick one pot rice pilaf. Prepared with lots of aromatic whole spice and homemade garam masala, this is a great weeknight meal. Having said that, it can easily make a showstopper appearance in your festive or celebratory feast spread.
These days I am making a lot of pilaf/pulao dishes. My in laws are here in the US, on a short vacation, and they enjoy such rice dishes a lot for lunch.
So you can expect to see a good collection of pilaf showing up here more frequently.
Gobi Mushroom Matar Pulao
Gobi is Cauliflower and Matar is green peas. Both these veggies are used a lot in preparing Indian spiced rice dishes.
The combination of Cauliflower with mushroom and green peas is full proof. It works together effortlessly, creating lovely texture and flavor.
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Ingredients used in Gobi Mushroom Matar Pulao
Cauliflower - Cut the cauliflowers into small, bite size pieces.
Mushroom - I used brown mushroom, as I really like the flavor and texture of this mushroom. You can definitely use white mushroom instead, which is more popularly used in Indian cooking. Or go gourmet and add assorted variety.
Matar - I used frozen peas, but definitely feel to use the fresh ones for extra mild sweetness to the pulao.
Red Onion - One of the key step in this dish is to brown the red onion before adding the veggies and rice. You can take a step further and deep fry the sliced red onion to crispy. Use half of that in the pulao and the rest use as garnish on top.
Ghee and oil - You can definitely prepare the pulao in just oil, but I will highly recommend using ghee too for the authentic flavor that you get in Indian Veggie Pulaos.
A lot of whole spices is added to the pulao which adds the robust flavor:
- Cinnamon Stick
- Green and Black Cardamoms
- Star Anise
- Dry Mace
- Dry Bay leaves
- Cumin Seeds
- Fennel Seeds
Apart from these whole spices, I use my Homemade Garam Masala Powder while making the pulao.
What variety of rice works best for Pulao?
I think the variety of rice depends a lot on your taste bud. Bengali Pulao often uses short grain aromatic Gobindo Bhog Rice.
Here is the link to the famous Bengali Basanti Pulao
In South of India, I believe again a different variety of short grain rice is used.
North Indian prefers Basmati rice a lot and for pulao the long grain variety if used.
KEY TIPS to get fluffy rice pulao
Washing the Rice: Start by washing the rice multiple times until the milky water is gone and you see clear water when soaked. Washing the rice is very important as it will take away all the excess starch in the rice grains. If it's too starchy, then the grains will not stay separated after cooking and your Pulao will not turn out mushy.
Ratio of Rice to water: The typical ratio for long grain basmati rice is 2 cups water to 1 cup rice. You will have to adjust the ratio based on the type of rice you are using.
Cooking Technique: Once you add the water, bring it to boil, then cover the pan and let it simmer for roughly 15 to 17 minutes. The water should be absorbed by then. Switch off the heat and remove the lid for it to cool down a little. Use a fork and fluff the rice.
The Gobi Mushroom Matar Rice Pulao tastes best when served right away. Sprinkle some fresh cilantro leaves, and use yogurt or pickle on the side. If cooked properly, the rice stays fluffy even the next day. You can reheat either in microwave or toss with ghee in a heavy bottom pan.
Gobi Mushroom Matar Pulao
- ½ of a cauliflower head (cut the florets into small bite size)
- 8 oz brown mushroom
- 1 red onion (7 oz)
- ½ cup frozen peas
- 2 cups basmati long grain rice
- 1 inch fresh ginger
- 1 green chili
- 3 garlic cloves
- 1 tablespoon oil
- 3 tablespoons ghee
- ¼ cup chopped cilantro leaves
- salt to taste
- 1 cinnamon stick
- 1- star anise
- Few cloves
- 1 black cardamom
- Few green cardamoms
- Stone flower Spice (Dagar Phool)
- 1 dry mace
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 3 bay leaves
- 1 and ½ tablespoons
- Slice the mushroom into quarters or halves based on the size of the mushroom.
- Also slice the cauliflower florets into bite size.
- Wash the rice multiple times to drain out excess starch, and keep aside to be used later.
- Blend the ginger, garlic and green chili and keep aside.
- Thinly slice the red onion.
- In a heavy bottom skillet or pan, pour the ghee and oil. Once it heats up, scatter the whole spices and let it sizzle for a few seconds.
- Add the grated garlic ginger and green chili and stir it around for 1 minute.
- Scatter the red onion, season with salt and cook until it's softened.
- Add the mushroom and cook for 2 minutes.
- Add the cauliflower and cook for 2 minutes.
- Sprinkle the garam masala and toss it around.
- Stir in the washed rice, add the peas and pour 4 cups water. Season with salt and crank up the heat to bring the water to boil. Then bring the heat to medium and cover the pan. Let the rice cook for 15 to 17 minutes.
- After 17 minutes or so, the water should be absorbed. Use a fork and fluff the rice. Add the cilantro leaves and mix it around.
- Serve the warm Pulao with yogurt and pickle on the side. z