Mushroom and Green Pea Pulao with Varq

Ingredients

• 1 cup cup Basmati rice
• 8 oz oz Mixed mushrooms (button and cremini), sliced
• 1/2 cup cup Green peas
• 1/4 cup cup Almond milk
• 1/4 tsp tsp Saffron threads
• 2 sheets sheets Varq (edible silver leaf)(optional)
• 3 tbsp tbsp Ghee
• 1 medium Sliced onions
• 1 tbsp tbsp Ginger-garlic paste
• 4 Green cardamom pods
• 3 Cloves
• 1 inch Cinnamon stick
• 1 Bay leaf
• 1 tsp tsp Cumin seeds
• 1/4 tsp tsp Turmeric powder
• 1/2 tsp tsp Garam masala
• 1 tsp tsp Salt
• 2 tbsp tbsp Fresh cilantro, chopped(optional)
• 2 tbsp tbsp Sliced almonds, toasted(optional)

Instructions

1. 1

   Rinse the basmati rice in cold water until the water runs clear, then soak for 20 minutes. Meanwhile, steep the saffron threads in warm almond milk and set aside.

2. 2

   Bring a pot of salted water to a boil with one cardamom pod and the bay leaf. Add the soaked rice and par-cook until 70% done, about 6-7 minutes. Drain and set aside.

3. 3

   Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat. Add cumin seeds, remaining cardamom, cloves, and cinnamon; sizzle for 30 seconds until fragrant.

4. 4

   Add sliced onions and sauté for 8-10 minutes until golden brown. Stir in ginger-garlic paste and cook 2 minutes.

5. 5

   Add sliced mushrooms and cook 8-10 minutes until they release moisture and brown. Stir in green peas, turmeric, garam masala, and salt; cook 3-4 minutes.

6. 6

   Layer the par-cooked rice over the mushroom-pea mixture. Drizzle the saffron almond milk and remaining ghee on top, sprinkle cilantro, cover tightly, and cook on low heat (dum) for 15 minutes.

7. 7

   Rest covered for 5 minutes, then gently fluff the rice. Garnish with varq and toasted almonds before serving hot.