Mushroom Pulao
Black Mushrooms – 2 tbsp
Basmati Rice – 1 3/4 cups
Oil – 1 tbsp
Cinnamon – 1 one inch stick
Green Peas – 1/2 cup, shelled (optional)
Green Cardamoms – 4
Black Cardamoms – 2
Cloves – 4
Bayleaves – 4
Onion – 3 tbsp, sliced
Ginger Garlic Paste – 2 tsp
Vegetable Stock – 3 3/4 cups
Salt to taste
Butter – 1/2 cup
Lemon – 1/2
Milk – 4 tbsp

1. Soak the black mushrooms and basmati rice in separate pans for 30 minutes.
2. Drain and keep aside.
3. Cut the black mushrooms into small pieces.
4. Heat oil in a pot.
5. Add the whole spices and saute till they crackle.
6. Add the onion and stir fry till golden brown in colour.
7. Add the ginger garlic paste dissolved in a little water and saute further.
8. Stir in the vegetable stock and bring to a boil.
9. Add salt, 2 to 3 tsp butter and juice of half a lemon.
10. Add the rice and peas. Cook on medium heat, stirring occasionally.
11. When the water is reduced to the level of the rice, sprinkle milk on top and cover with a wet cloth.
12. Cook on very heat for 15 minutes or until the rice is cooked.
13. Heat the remaining butter in a pan and saute the black mushrooms for a few minutes.
14. Remove and keep aside.
15. Remove the prepared rice to a serving dish.
16. Garnish with fried mushrooms.
17. Serve hot.

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