Mushroom Pulao

Mushroom Pulao

Ingredients (for 2 -3 servings)

1 cup basmati rice

200 gram Button Mushroom (thin sliced)

1/2 cup green peas (Fresh or Frozen)

1 tsp ginger (grated or paste)

1-2 green chillies (slit lengthwise)

1 tsp garlic (grated or paste)

1 large onion (chopped)

1 tsp caraway seeds (black cumin seeds)

2 Bay leaf

2 big cardamom

4-5 cloves

2 inch piece Cinnamon stick

1/4 tsp turmeric powder

1/2 tsp Garam masala

2 tbls Coriander leaves( finally chopped)

2tbls Mint leaves (finally chopped)

salt to taste

2 tbls ghee or Oil

Water-2 1/2 cup

2 tbls cashew nuts (roasted) for garnishing (optional)

Method (How to make mushroom pulao)

Wash and soak basmati rice in water for 1/2 an hour. Drain and keep aside.

Heat oil in a pan and add caraway seeds and let it splutter.

Add bay leaf, cardamom, cloves and cinnamon, saute for few seconds or until fragrant.

Now add onion, green chili, ginger and garlic, saute until translucent.

Now add the sliced mushroom along with turmeric and saute till the mushrooms turn glossy and reduce in

quantity. Mushrooms release a lot of water when cooked, so saute until the water evaporates.

Now add green peas, and garam masala. Mix well.

Now add the soaked basmati rice and stir constantly on a medium flame for 5 minutes till the rice turns

glossy and starts crackling.

Now add water and salt. Add chopped coriander and mint leaves.

Cover the pan and once the mixture comes to a boil, turn the heat to low until all the water is absorbed. 

Turn off the heat and allow the rice to rest for about 5 minutes before opening.

Garnish with roasted cashew and coriander leaves.

Serve hot with onion raita.