Mushroom & Veggie Pilaf Recipe – Indian Spiced Rice with Honey Yogurt

Last Updated on 2 months by Neha Deshmukh

Mushroom & Veggie Pilaf Recipe – Indian Spiced Rice with Honey Yogurt

Hey everyone! I’m so excited to share this Mushroom & Veggie Pilaf recipe with you. It’s a dish that’s become a real favorite in my kitchen – a beautiful blend of fragrant spices, tender rice, and colorful veggies, all brought together with a creamy, tangy honey-mustard yogurt. It’s comfort food with a little bit of zing! I first made this for a small Diwali gathering, and it was a huge hit.

Why You’ll Love This Recipe

This pilaf isn’t just delicious; it’s also surprisingly easy to make. It’s a fantastic way to enjoy a flavorful, satisfying meal without spending hours in the kitchen. Plus, it’s packed with goodness from the mushrooms and veggies. The honey-mustard yogurt drizzle adds a lovely coolness that balances the warm spices perfectly. Honestly, it’s a flavor explosion in every bite!

Ingredients

Here’s what you’ll need to create this magic:

• 4 tablespoons oil or butter
• 1 dried red chili
• 2 cloves
• 2 green cardamom pods
• 1 black cardamom
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 tablespoons garlic, chopped
• 1 cup button mushrooms, sliced
• 1 onion, sliced lengthwise
• 1 red bell pepper, julienned
• 2 cups long grain basmati rice, washed and soaked
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• ½ teaspoon turmeric powder
• 1 ½ tablespoons curry powder
• 1 tablespoon fresh lemon juice
• 4 cups water
• ½ cup fat-free plain Greek yogurt
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon yellow mustard
• 1 teaspoon honey
• Chili peanuts, for garnish (optional)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this pilaf:

• Basmati Rice: This is the rice for pilaf. Its long grains stay separate and fluffy, and it has a beautiful aroma. Make sure to wash it well to remove excess starch – I usually rinse it 3-4 times until the water runs clear.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter, and wonderfully fragrant flavor. You can find it at most Indian grocery stores. If you can’t find it, a pinch of dried fenugreek is a decent substitute, but it won’t be quite the same.
• Black Cardamom: This is different from green cardamom. It has a smoky, almost camphor-like flavor that adds depth. It’s a key component of many North Indian dishes.
• Curry Powder: Now, curry powder is a bit of a wild card! Blends vary so much regionally. Some are mild, others are fiery. Feel free to adjust the amount to your liking, or use your favorite brand. My grandmother always added a pinch of fennel seeds to hers – a lovely touch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil or butter in a large, heavy-bottomed pan over medium heat. Add the cloves, cinnamon stick, cardamom pods (both green and black), and dried red chili. Sauté for about 30 seconds, until fragrant. This is where the magic begins!
2. Add the cumin seeds, coriander seeds, and chopped garlic. Sauté until the garlic is golden brown and fragrant – usually another minute or so. Be careful not to burn the garlic!
3. Now, toss in the sliced mushrooms, sliced onion, and julienned bell pepper. Add salt, turmeric powder, and kasuri methi. Cook for about 5 minutes, stirring occasionally, until the veggies start to soften.
4. Stir in the curry powder and the soaked basmati rice. Pour in 4 cups of water and the lemon juice. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 25-30 minutes, or until the rice is tender and the water is absorbed. Resist the urge to peek!
5. While the pilaf is simmering, preheat your grill. Brush the remaining veggies (you can use extra bell peppers, zucchini, or even paneer!) with a little olive oil and grill until they have nice char marks. Season with salt and pepper.
6. In a small bowl, whisk together the Greek yogurt, garlic powder, salt, lemon juice, yellow mustard, and honey until smooth. This is your honey-mustard yogurt sauce!
7. Fluff the pilaf with a fork. Serve it with the grilled veggies, a generous drizzle of the honey-mustard yogurt, and a sprinkle of chili peanuts (if you like a little heat!).

Expert Tips

• Don’t overcook the rice! You want it to be tender but still have a slight bite.
• Soaking the rice beforehand helps it cook evenly and become fluffier.
• If you don’t have a grill, you can roast the veggies in the oven at 200°C (400°F) for about 20 minutes.

Variations

• Vegan Adaptation: Simply swap the Greek yogurt for a plant-based yogurt alternative and ensure your curry powder doesn’t contain any dairy-derived ingredients.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or increase the amount of curry powder and dried red chili to adjust the spice level to your preference. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This pilaf is perfect for festive occasions like Diwali or Eid. You can add a handful of chopped nuts (cashews or almonds) for extra richness.

Serving Suggestions

This pilaf is a complete meal on its own, but it also pairs beautifully with:

• Raita (yogurt dip)
• A simple salad
• Grilled chicken or fish

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of rice works best for pilaf?

Basmati rice is the gold standard! Its long grains and fragrant aroma make it perfect for pilaf.

2. Can I use different vegetables in this pilaf?

Absolutely! Feel free to experiment with your favorites. Carrots, peas, beans, and cauliflower all work well.

3. How can I adjust the spice level of this dish?

Start with less curry powder and dried red chili, and add more to taste.

4. What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

5. Can this pilaf be made ahead of time?

You can cook the pilaf ahead of time and reheat it when you’re ready to serve. However, the grilled veggies are best made fresh.