February 2, 2012

Mushroom pulao

My mother used to make this pulao and I used to love this. I think its almost the same recipe but I bet I can't compare mine to that taste..Hmm.. miss that :-(
Anyway here is the recipe..


12-15 Nos.


1 No.


1 No.

Mint leaves

1 handful

Coriander leaves

1 handful

Ginger garlic paste

1 tsp

Red Chilli powder

1 tsp

Coriander powder

1 tsp

Turmeric powder

1/4 tsp


As required


2 ½ cups


½ cup

Basmati Rice

2 cups


1 tbsp


1 tsp

To Season:

Whole Garam masala

4 cloves, 1 cinnamon stick, 1 bay leaf

Fennel seeds

1 tsp


1 tsp

Cut the mushrooms in quarters or into 6 pieces if the mushroom is big.
Heat oil and ghee in pressure cooker or in any thick bottomed vessel.
Add whole garam masala, fennel seeds and jeera.
Add the sliced onions, saute for a while. Add ginger garlic paste and saute for few more minutes.
Now add the chopped tomatoes and mint leaves. Let it cook for sometime.
Add turmeric powder, chilli powder and coriander powder.
Add the chopped mushrooms, the mushrooms will start leaving water. Cook till all the water is absorbed.
Now add the washed rice, and mix it well with the masala. The rice tastes better if its gets slightly fried.
Pour the water and milk, usually for basmati rice for 1 cup, 1 and half cup water should be enough. Add water depending on the rice variety you use. Milk is optional, I feel it enhances the taste for this pulao.
Add salt, chopped coriander leaves. You can adjust for salt and spice now. (May be you can add red chilli powder/garam masala powder if required).
You can optionally add 1 tsp lemon juice.
Once the water starts boiling, bring it into simmer and close with the lid (No weight).

The rice should be ready in 10-12 minutes.
Once done serve it with curd raita.

This also makes great for lunch box.

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