Mushroom pulao recipe

 

• Prep time: 10 min

• Cook time: 30 min

• Serves: 3

Ingredients

• Mushrooms - 200 gms, cleaned, washed and sliced

• Basmati rice - 2 cups, washed and soaked in water for 15 mins

• Onions - 1, large, sliced

• Ginger garlic paste - 1 tsp

• Green chilis - 3, slit lengthwise

• Fresh mint leaves - 1/4 cup packed

• Fresh coriander leaves - 1/4 cup packed

• Yogurt - 1/4 cup OR (thick coconut milk 1/4 cup)

• Water - 1 1/2 cups

• Cloves - 3

• Green cardamom - 2

• Black cardamom - 1

• Cinnamon - 1" stick

• Shahjeera - 1/2 tsp

• Nutmeg powder - 1/4 tsp

• Star anise - 1

• Mace - small piece

• Bay leaf - 1

• Cashew nuts - 10

• Oil - 2 tbsps

• Ghee - 2 tbsps

Method

• Heat ghee and oil in a pressure cooker. Add shah jeera, bay leaf, cinnamon, cloves, green cardamom, black cardamom, star anise mace, nutmeg and stir for a few seconds. Add the cashew nuts and saute till they turn golden.
• Add the sliced onions and slit green chilis and saute for 5 mins. Add the ginger-garlic paste and saute for 4 mins till the raw smell disappears.
• Add the coriander and mint leaves and saute for 2-3 mins. Add the sliced mushroom and cook for 7-8 mins.
• Add the drained basmati rice and carefully mix. Saute for a min and add the yogurt OR coconut milk. Mix well.
• Add water, place the lid and pressure cook up to 2 whistles on medium flame. Turn off heat.
• Once the pressure has eased, remove the lid and lightly fluff up the rice with a fork. Remove to a serving vessel and garnish with fresh coriander leaves.
• Serve warm with raita or korma.