Mushroom Pulao
Ingredients:
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

Method:
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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