Mixed mushroom rice (Khumb phutgal pulau) from The Indian Vegetarian Cookbook (page 82) by Pushpesh Pant

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Notes about this recipe

  • MOSteen on October 21, 2020

    Tastes good. Use one cup of rice or increase the amount of mushroom stock. Could try with alternative mushrooms.

  • Shelmar on October 21, 2020

    Flavors are excellent and intense. I had to add 3 cups more liquid to rice, so added two cups of mushroom broth and a cup of water. I made this recipe in the high desert, so maybe my rice dries out more than some places, but at the quantity of fluid needed, I think the amounts of liquid needed is off on the recipe to start with. I liked this and will repeat in the humid south and post another note about liquid needed. This made enough for 8, not the four it suggested. I think other types of mushrooms would work in the recipe well, but the morels provide their flavor to sauce that gets mixed in and absorbed at end of cooking, so I think another pungent dried mushroom might work if you cannot find or afford morels. This would go well with a light salad or fruit side dish.

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