Mushroom Pulao

4 servings
15 Minutes to prepare
40 Minutes to cook

INGREDIENTS

  • 1. basmathi or long grain rice 1 cups
  • 2. water or thin coconut milk 1 3/4 cups
  • 3. Mushrooms as desired 10-12 nos
  • 4. potato cubed or few green peas (optional) 1 nos
  • 5. medium onion thinly sliced 1 nos
  • 6. green chili slit (optional) 1 nos
  • 7. Ginger garlic paste 1 tbsp
  • 8. mint leaves chopped finely 2 sprig
  • 9. Salt to taste 1 pinch
  • 10. oil 1 tbsp
  • 11. ghee (can replace oil) 1 tbsp
  • 12. Dry spices 6 nos
  • 13. cinnamon stick 2 nos
  • 14. bay leaf 1 nos
  • 15. star anise 1 nos
  • 16. shahi jeera / black cumin 1/2 tsp
  • 17. green cardamoms 3 nos
  • 18. strand mace 1 nos
  • 19. roasted Cashew nuts 6-8
  • 20. Few mint or coriander leaves chopped finely 1 sprig

PREPARATION

1. Dry spices can be used directly or powdered and then used

2. Wash and soak rice for at least 20 mins

3. Drain the water and set aside

4. Wash and cut the mushrooms

5. Heat a pot or pressure pan with ghee, fry mushrooms for a min or 2

6. Set them aside

7. Lower the flame

8. Add more oil to the pot, add dry spices or powdered spices

9. Fry till you get an aroma just for a minute

10. Do not burn them

11. Add ginger garlic paste and fry till the raw smell goes off

12. Just for about a minute or two

13. Add onions, potato and mint leaves and fry for about two to three minutes

14. Add 1¾ cup water and salt

15. Bring the water to a boil

16. Add rice and cook till the rice is half cooked

17. Add fried mushrooms and cook till almost the water evaporates fully

18. Close the lid or pressure cooker lid and cook for 4 to 5 mins on a very low flame if using basmathi rice

19. If youare using any normal aged rice, then let it whistle once

20. If cooking without a pressure cooker, cook till the rice

21. turns soft and cooked fully

22. Serve mushroom pulao hot with any raita or gravy

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