Margarita's International Recipes


Khumbi Pulav

Rice Pilaf with Mushrooms

Rice Pilaf with Mushrooms

This dish is a variation of gucci pulav, which is made with morel mushrooms. Perhaps it's better with morels, but I found it quite disappointing. The original recipe called for 3 cinnamon sticks, which gave the rice an overwhelming cinnamon flavor. It was somewhat better after I added more salt than the one and half teaspoons called for in the recipe, but still the cinnamon flavor hid whatever flavor the shiitake mushrooms might have brought in. In all, the pilaf went mostly uneaten. As it has onions, I can't even give it to the dogs.

Rice Pilaf with Mushrooms


  • 3 Tbsp oil
  • 1 onion, cut into fourth and thinly sliced
  • 4 oz shiitake mushroom caps, sliced
  • 2 cups basmati rice
  • 4 cups chicken or vegetable broth
  • 6 bay leaves
  • 1 - 3 sticks of cinnamon
  • salt to taste


Heat oil in a large pot over medium-high heat. Add onion slices and sauté until dark brown, occasionally stirring. Add the mushrooms and sauté for 2 minutes. Add the rice and stir-fry for 3 minutes. Add the broth, bay leaves and cinnamon stick. Bring to a boil, cover, then reduce heat to low and simmer for 15 to 20 minutes or until the rice is cooked through. Fluff the rice before serving.

Adapted from a recipe in Lachu Moorjani's Ajanta, Regional Feasts of India .

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