Mushroom Coconut Milk Pulao

This is a recipe that is a fusion of a Goan pulao and a Muslim ghee rice preparation my mother makes. It uses coconut milk so it tastes a lot like the Thai green curries. It is soothing and yet heavy because it is cooked in coconut milk in place of water. If you are a non vegetarian, you can drop in some chicken or meatballs instead of mushroom for some different flavours.
We have it with a middle eastern curry called fasoulia which is a red kidney bean stew in tomato sauce. But a simple raita and pickle can accompany this one pot meal.

photo of Mushroom pulao
photo of Mushroom pulao in cooker
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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
20 mins
Cooking Time: 
20 mins

Mushroom- 200g
Basmati rice- 2 cups
Minced ginger and garlic- 2 tsp
Green Chilies- 2
Tomatoes- 2
Coconut milk- 2 cups
Water- 2 cups
Salt- to taste
Potato- 1 (optional)
Oil- 2 tsp
Clean the mushroom and half them. Wash and soak the basmati rice for 15 minutes.
Chop the onions,potatoes and tomatoes. Mince the ginger, garlic and green chilies.
In a pressure pan, heat some oil, add the chopped onions and saute till it is translucent.
Add the minced ginger and garlic, alongwith the minced green chilies after the onions start to brown.
Saute for two to three minutes. Add the chopped tomatoes followed by salt.
After two minutes, add the diced potato, mushroom and soaked rice.
Mix the two cups of water and two cups of coconut milk at this point. Add it to the rice and mushroom.
Check the salt levels, add more if required.
Pressure cook the rice up to two whistles. Serve with some raita and pickle.
If you are using fresh coconut milk you need to use 2 cups of coconut milk. This would require grating 1 coconut and extracting milk from it by pulsing it with a little water in a grinder. Alternatively, you can use coconut milk powder, in that case change the measurements above to 4 cups of water into which you mix 4 tbsp of coconut milk powder.