Mushroom Pulao
A simple mushroom biryani, perfect for a rainy afternoon.
Ingredients:
- Button mushroom 1 pkt
- Basmati rice 1.5 cups
- Salt to taste
- Green chillies 3-4
- Garlic cloves 4-5
- Ginger 1 inch piece
- Turmeric powder 1/2 tsp
- Coriander powder 1 tsp
- Garam masala 1 tspp
- Onion 1 big
- Tomato 1 big
- Curd 1 tbsp
- Cumin seeds 1/2 tsp
- Fennel seeds 1/2 tsp
- Khus Khus/poppy seeds 1 tsp (optional)
- Refined oil 1-2 tbsp
- Coriander leaves 2 sprigs
- Mint leaves 2 sprigs
Method:
- Wash and drain the rice and keep it aside for 25-30 minutes.
- Clean the button mushroom and cut it into 4 parts.
- Slice the onion into thin slices and keep aside.
- In a mixer, make a paste of garlic, ginger, cumin seeds, fennel seeds, green chillies and khus-khus.
- Heat oil in a heavy bottom pan and saute the onion slices. When they turn pink in colour, add the ground masala and stir well.
- After 3-4 minutes, add turmeric powder, coriander powder and garam masala and cook.
- Add the chopped tomato and the musroom pieces and mix well.
- Add the curd and the drained rice and stir gently. Add around 3 cups of water and salt to taste. Bring it to a boil.
- Cover the pan with a tight lid and cook till the water evaporates and the rice gets cooked.
- Garnish with finely chopped coriander and mint leaves and serve hot with a bowl of chilled raita.
Notes:
- You can make this in a pressure cooker too. After you add the rice and water, bring it to a boil. Cover the cooker with a lid and keep the whistle. Reduce the flame of the gas to sim and cook for 12-15 minutes. Let it rest for 5-8 minutes. Remove the lid, stir gently and serve immediately.
