One-pot mushroom rice pilaf

This delicious mushroom pilaf recipe is the ultimate in vegetarian comfort food. Gently spiced and topped with cashews, coriander and chilli, this pilaf is the perfect one-pot meal. Created by Emma Galloway for Taste magazine

By Emma Galloway
  • 15 mins preparation
  • 25 mins cooking
  • Serves 6
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For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme
This recipe was first published in Taste magazine.
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  • 2 tablespoon ghee or olive oil
  • 1 onion, finely diced
  • 1/2 teaspoon cumin seeds
  • 6 green cardamom pods, bruised
  • 2 teaspoon finely grated ginger
  • 3 clove garlic, finely chopped
  • 300 gram button mushrooms, halved or quartered if large
  • 1 teaspoon fine sea salt
  • pinch cinnamon
  • 1 3/4 cup (350g) basmati rice, soaked in cold water for 30 minutes then drained well
  • 2 cup cold water
  • coriander leaves, toasted unsalted cashews and sliced green chilli (optional), to serve


  • 1
    Heat ghee in a large saucepan. Add onion, cumin seeds and cardamom pods and cook, stirring often, for 10 minutes or until golden and very soft.
  • 2
    Add ginger, garlic and mushrooms and cook for a further 5 minutes, continuing to stir often. Add salt and cinnamon, then stir in the drained rice.
  • 3
    Add water, bring to the boil, cover with a lid and reduce to a gentle simmer. Cook for 10 minutes without removing the lid.
  • 4
    Remove pan from the heat and set aside for a further 10 minutes without disturbing the lid. To serve, mix the pilaf well (pick out cardamom pods if you prefer) and serve topped with coriander leaves, and toasted cashews, plus green chilli if desired.


  • This recipe used readily available button mushrooms here, but any mushrooms can be used. Swiss browns would be perfect.

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