Intensely Flavorful Mushroom Pulao

I think that a person's reactions to things change with age, at least mine sure does. I used to be very emotional when I was much younger and then when through a more sober phase, and I seem to be back to my old ways.
I seem to gush and cry over everything again. Interestingly enough, both my children have rather different temperaments. So my daughter who is rather pragmatic like her dad, is never quite sure what to make of this, on the other hand my son actually fuels and adds to the drama. In fact, he calls me, "my beautiful mother". Well, I have been orcilating between high and emotions the past week. I have a little project on the way - a cookbook. It is much my kind of a project, being published by a very local boutique publisher, it allows me a lot of creative room to do more than share my recipes. There is some element of fear and nervousness at putting my recipes, "out there" more formally, but then again you have to try something at least once...
So, readers of this blog will be possibly listening to more stories about the book. If you really want to follow the countdown, do stop by the facebook page, The Contemporary Indian Table and become a fan.
Now down to the recipe, this simple pulao, is an ode to cumin and of course lovely lush mushrooms. It is amazing how much flavor a few small ingredients can produce.

Mushroom pulao with cashew nuts

Prep Time: 3-4 minutes
Cook Time: 27 minutes
Serves 4 people

Ingredients

1 tablespoon ghee
1 tablespoon oil
1.5 teaspoon cumin seeds
1 onion, cut into a dice
1/2 teaspoon powdered cumin
3 pods cardamom
1 cup thickly sliced button mushrooms
1.5 cups of white basmati rice
2 3/4 water
1 teaspoon salt
1/2 cup dry roasted cashew nuts
Red pepper flakes (optional)

Method of Preparation

1. Heat the ghee and the oil and add in the cumin seeds and cook for about 30 seconds till the cumin sizzles becomes very aromatic.
2. Add in the onion and cook for 7-8 minutes, till the onion softens, wilts and begins to turn golden. If you love cumin and onions as much as I do, you will simply do this step just to savor the fragrance of these two ingredients cooking together.
3. Add in the powdered cumin, cardamoms and the mushrooms and cook for another minute.
4. Add in the basmati rice and mix gently.
5. Add in the water and the salt and bring the water to a boil, let it simmer and cover and cook on medium heat for 18 minutes. Turn off the heat and leave covered for another 5 minutes.
6. If you do not have roasted cashew nuts, place the raw cashew nuts on a skillet and lightly roast them till they turn very lightly golden at spots. This process enhances the flavor of the nuts.
7. Remove the cover and stir in the nuts, sprinkle with red pepper flakes if desired and serve either alone or as a side.