Kukurmutta pulao is a delicate and mildly spiced pulao from Jodhpur, with mint, mushrooms and gentle aromatic spices.
This mushroom pulao, kukurmutta pulao, comes from Jodhpur in Rajasthan. The flavour of the mint complements the mushrooms, and the spices are more aromatic than hot.
Dishes from Jodhpur are characterised by being delicate and mildly spiced and this one is no different.
This is a simple dish and would be an ideal accompaniment to most of the vegetable dishes in this cookbook. We do not serve this with meat dishes because they don’t suit the meaty taste of the mushrooms. The pea pulao would be a better choice in those circumstances.
You can use almost any kind of mushroom in this dish, provided it is fresh. Do not use dried mushrooms, even if they are soaked, because their flavour will be too intense. Good, fresh field, button or cup mushrooms are best.
the recipe
about
equipment
- large bowl
- deep pot with lid
ingredients
- 300 g basmati rice
for cooking
- 2 tbsp vegetable oil
- ½ stick cassia
- 3 cloves
- 1 indian bay leaf
- 1 brown onion - finely chopped
- 1 tsp salt
- 20 g ginger - minced
- 2 cloves garlic - minced
- 1 green chilli - finely sliced
- 2 tbsp mint leaves - finely chopped
- 1 tbsp coriander stalks - finely chopped
- 200 g button mushrooms - cleaned and sliced
- 3 tbsp yoghurt
- 600 ml vegetable stock
for the garnish
- 1 tbsp ghee
instructions
- Place the rice in a large bowl and rinse it in cold water, using your hand to stir it thoroughly. Discard the water and repeat this step twice more to remove any excess starch. Note that after the third rinse that the water will not be clear but will be noticeably less cloudy than after the first rinse.300 g basmati rice
- Drain the rice, then cover with luke-warm water. Soak for 30 minutes.
- Heat the oil in a deep pot over medium heat and when hot add the cassia, cloves, and bay leaf. Fry for one minute.2 tbsp vegetable oil, ½ stick cassia, 3 cloves, 1 indian bay leaf
- Add the onion and sprinkle with salt. Fry for five minutes or until softened and translucent, but not coloured.1 brown onion – finely chopped, 1 tsp salt
- Add the ginger and garlic, then fry for three minutes or until the raw garlic aroma has gone.20 g ginger – minced, 2 cloves garlic – minced
- Add the green chilli and fry for two minutes.1 green chilli – finely sliced
- Add the mint and coriander stalks and mix well. Add three quarters of the sliced mushrooms, reserving the rest for final preparation. Mix well.2 tbsp mint leaves – finely chopped, 1 tbsp coriander stalks – finely chopped, 150 g button mushrooms – cleaned and sliced
- Add the yoghurt one tablespoon at a time, mixing continuously. Make sure the yoghurt is well combined before adding the next tablespoon.3 tbsp yoghurt
- Drain the rice well, add to the pan, and fry for two minutes, ensuring all the grains are coated with the masala.
- Add the stock, and very gently mix. Bring to the boil, mix again, and then reduce heat to very low. Cover and cook for 15 minutes. Do not open the pot whilst cooking or the heat and steam will escape.600 ml vegetable stock
for the garnish
- Heat the ghee in a small pan, and when hot, add the remaining mushrooms. Fry gently until the mushrooms are softened. Remove from heat and set aside.1 tbsp ghee, 50 g button mushrooms – cleaned and sliced
to serve
- Remove the rice from the heat and fluff the rice with a fork. Cover the pot with a tea towel and replace the lid. Stand for another ten minutes.
- Use a fork to mix the rice and loosen it carefully. Make sure not to break the rice grains or mushrooms. Transfer to a serving dish, garnish with the ghee-fried mushrooms and serve.
notes
300g of uncooked rice is approximately one and a half cups.
To clean the mushrooms, wipe them with a damp cloth. Do not wash or soak the mushrooms.
You must be confident with this dish and not open the pot to check progress, or the steam and heat will escape from the pan.
private notes
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nutrition
Serving: 200 g | Calories: 420 kcal | Carbohydrates: 70 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 12 mg | Sodium: 1244 mg | Potassium: 354 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 453 IU | Vitamin C: 6 mg | Vitamin D: 1 µg | Calcium: 63 mg | Iron: 1 mg
