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Wednesday, January 17, 2018

Mushroom Pulao ~ Day 17

Mushroom Pulao
Mushroom Pulao

I love mushrooms so much that I can have them every single day, without getting bored of it. Sometimes I just saute them in butter, sprinkle with some salt and pepper, and have them with scrambled egg for breakfast. Here I would also like to mention one more way of having mushrooms which I savored during a barbecue party at my niece's place. Mushrooms were just marinated in nothing more than salt and pepper and grilled on the charcoal flame. Like many other recipes on my blog, Mushroom Pulao just happened instantly in my kitchen when I was craving for a nice flavored rice to have on its own. By adding the mutton or chicken stock to the rice, it becomes a perfect meal which can be served on its own without any side dishes and can be packed in a lunch box too. To make the Mushroom Pulao, even more flavorful, you can add any brand of a stock cube, be it chicken, meat or vegetable.

Chinese Chicken & Mushroom Soup

Chicken Mushroom & Cheese Sandwich

Meatball & Mushroom Spaghetti

Mushroom Pulao
Mushroom Pulao

Mushroom Pulao
Mushroom Pulao

Day 17


Mushroom Pulao


Mushroom Pulao is a mildly flavored rice with aromatic whole spices and goodness of mushrooms and capsicum. It can be served with any dry kababs or as a perfect weeknight dinner.

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
1 cup = 250 ml capacity
Serves 4

Ingredients:

2 cups basmati rice
200 grams white button mushrooms
1 green capsicum sliced
1 large onion sliced
2 teaspoon ginger & garlic paste
1/4 cup chopped mint leaves
2 green chilies
1/4 teaspoon turmeric powder
2 bay leaves
Whole spices: 3 cloves, 3 cardamoms, small piece of cinnamon
1 teaspoon cumin seeds
4 cups water (or mutton/chicken stock)
2 tablespoon butter
1 tablespoon cooking oil
1 tablespoon white vinegar
Salt


Instructions:

1. Wash and soak rice for 30 minutes. Drain the water before cooking.
2. Heat butter with some cooking oil and add all the whole spices and bay leaves.
3. Add cumin seeds and sliced onion. Saute until onion turns soft and then add ginger & garlic paste and fry until the raw smell disappears.
4. Now add green chilies, mint leaves, turmeric powder, chopped capsicum and chopped mushrooms.
5. Cook for 2 minutes and then add 4 cups of water or meat stock.
6. Once the water starts to boil add white vinegar, salt and soaked rice.
7. Stir well, cover and cook the rice on low heat for about 7 to 10 minutes.
8. Once the water dries up, stir gently from the sides and turn off the heat.
9. Let the rice be covered for another 10 minutes before serving.
10. Serve hot with raita and kababs.



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Pudina Pulao ~ Mint Pilaf ~ Mint Rice
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Chicken Pulao

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Egg & Vegetable Fried Rice

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