Mushroom Pulao Rice

I had a craving for some mushroom rice the other day, and did a quick search on the internet for some ideas. The following dish is adapted from a Spicy Mushroom Pulao recipe I found here. This may be the first time I have made this rice, but it's already a favourite.

Mushroom Pulao Rice

1 cup of Basmati Rice
2 cups of water
1 - 2 tablespoons of olive oil

For spice paste:
1 medium clove of garlic, finely minced
1/2 inch piece of ginger, finely chopped
1 - 2 green chilies, finely chopped
dash of ground cloves
dash of ground cinnamon

1 small bay leaf
1/2 inch piece of cinnamon stick
1 clove or a dash of ground cloves

6 - 7 mushrooms, chopped
1 small onion, finely chopped
1 small tomato, finely chopped

1/4 teaspoon of turmeric
1/2 teaspoon of chili pepper
1/4 teaspoon of cayenne
1/2 teaspoon of garam masala powder
sea salt to taste

parsley or cilantro for garnishing

Wash the rice and soak for a few hours in the water. Just before starting the dish, drain the rice in a strainer, reserving the soaking water.

Using a mortar and pestle, make a paste with the garlic, ginger, chilies, cloves, cinnamon and a wee bit of water. Set aside.

In a medium sized pot, heat the oil and add the bay leaf, cinnamon stick and clove. Fry for a few seconds, and then add the spice paste and stir and fry for about a minute. Next add the onion and fry until it begins to brown.

Add the tomatoes to the pot, along with the mushrooms and saute for a few minutes. Then add the powdered spices and salt, and cook for another 2 - 3 minutes. Add the drained rice, stir and fry for 1 - 2 minutes, and then add the reserved water. Bring to a boil, immediately reduce the heat to low, cover and cook until the water is absorbed - about 15 - 20 minutes. Remove from the heat and let sit for five minutes. Fluff with a fork, and garnish with the parsley and cilantro.