About the recipe
If you are a vegetarian and love rice dish then go for this special out of the box dish which is made of very few ingredients. Being an Indian if I think of a special rice dish for any occasion, the first thing comes to my mind is Veg Biriyani. But this time I am thinking of making a different rice dish with available ingredients. I saw a recipe that resembles my recipe somewhere in internet and I loved it. A very simple yet very flavourful rice dish served with caramelized butter coated mushrooms with some herbs like dill leaves and mixed herbs. I also used some butter toasted pasta to my rice which gives some extra taste. Hope you will like my simple yet delicious recipe.
- Preparation time: 20 min
- Cooking time: 50 min
- Serves: 4
- Difficulty level: Medium
- 400 g Button Mushroom
- 1/2 cup Pasta(any shape)
- 1&1/2 cup Basmati rice
- 4 tablespoon Butter(divided,I used salted)
- 4 tablespoon Olive oil (divided)
- 2 large Onion(thinly sliced)
- 1 teaspoon Ginger-Garlic paste
- 1/2 teaspoon + 1 pinch more dry Herbs or you can use fresh thyme also
- 1/2 teaspoon+ more freshly crushed Black pepper
- 1/2 teaspoon+ 1 pinch more Chilli flakes
- 1 handful of chopped fresh Dill leaves
- 4 cups of Vegetable stock( water can be substituted)
- Salt to taste
Rinse and wash biriyani rice and soak in water for 20-30 minutes.
Wash and cut mushrooms into halves. Set aside.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Toast pasta, stirring in between, until deep golden brown, about 2 minutes. Transfer to a small bowl.
Heat 2 tablespoon of butter in a heavy pot over medium-high.Add in sliced onion and cook, stirring occasionally, until browned and crisp, 8–10 minutes.
Add ginger-garlic and cook, stirring, until just starting to turn golden, about 1 minute. Add rice, stir and cook until edges of grains turn translucent.
Next add in toasted pasta, 1/4 teaspoon mixed herb, 1/4 teaspoon frshly crushed black pepper, 1/4 teaspoon chilli flakes and salt to taste. Note that if you are using vegetable stock and salted butter you have to use very little salt. Give everything a good stir.
Now add in 4 cups of hot vegetable stock/water and bring to boil.
Cover the pot and reduce heat to low. Cook until rice is cooked through and liquid is absorbed, about 20–25 minutes. Remove from heat and let sit for 10 minutes.
Meanwhile, heat 2 tablespoon of olive oil in a skillet over medium-high until just beginning to smoke. Arrange half of reserved mushrooms in a single layer in pan and cook, undisturbed, until golden brown underneath, about 5 minutes.
Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to prevent scorching, until golden brown all over, about 5 minutes longer. Transfer to a plate. Repeat with remaining mushrooms.
In the same skillet, heat 2 tablespoon of butter over medium-high heat, stirring often, until it foams, then just starts to brown, about 4 minutes.
Add mushrooms and cook, tossing often and spooning butter over, until butter smells nutty (it should have deepened in color even more), about 5 minutes. Also add in a pinch of mixed herb and chilli flakes. Remove from heat .
Chop fresh dill leaves and sprinkle 1 handful.
At the time of serving, uncover rice pilaf and fluff with a spatula.
Transfer to a serving dish . Spoon mushrooms over and drizzle with any sauce remaining in skillet. Serve this delicious rice pilaf with mushroom immediately .