Thai Basil Mushroom Pulao

Ingredients

• 1.5 cups Jasmine rice
• 2 cups Shiitake mushrooms, sliced
• 1 cup Thai Holy Basil (Tulsi) leaves
• 2.5 cups Vegetable broth
• 4 cloves Garlic, minced
• 2 pieces Bird's eye chilies, sliced(optional)
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 0.5 cup Shallots, thinly sliced
• 1 teaspoon Brown sugar

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear, then drain thoroughly.

2. 2

   Heat the sesame oil in a large pot or deep skillet over medium-high heat.

3. 3

   Add the shallots, garlic, and chilies, sautéing for 2 minutes until fragrant and softened.

4. 4

   Add the sliced shiitake mushrooms and cook for 5 minutes until they release their moisture and turn golden brown.

5. 5

   Stir in the drained rice and toast it with the mushroom mixture for 1 minute to coat each grain in oil.

6. 6

   Pour in the vegetable broth, soy sauce, and brown sugar, bringing the mixture to a gentle boil.

7. 7

   Reduce heat to low, cover tightly, and simmer for 15-18 minutes until the liquid is fully absorbed.

8. 8

   Remove from heat, stir in the fresh Thai holy basil leaves, and let it sit covered for 5 minutes before fluffing with a fork.