Sunday, 6 March 2016

Mushroom pulao recipe

 mushroom pulao

  • Prep time: 
  • Cook time: 
  • 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.

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