Mushroom Pulao
Mushroom Pulao is 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.
Servings 4
Ingredients
- 2 cups basmati rice
- 200 grams white button mushrooms sliced
- 1 green capsicum sliced
- 1 large onion sliced
- 2 teaspoon ginger & garlic paste combined
- ¼ cup chopped mint leaves chopped
- 2 green chilies chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 4 cups water or mutton/chicken stock
- 2 tablespoon butter
- 1 tablespoon cooking oil
- 1 tablespoon white vinegar
- 1 teaspoon salt or as per taste
Whole spices
- 3 cloves
- 3 cardamoms
- 1 piece of cinnamon
- 2 bay leaves
Instructions
- Wash and soak rice for 30 minutes. Drain the water before cooking.
- Heat butter with some cooking oil and add all the whole spices and bay leaves.
- Add cumin seeds and sliced onion. Saute until onion turns soft and then add ginger & garlic paste and fry until the raw smell disappears.
- Now add green chilies, mint leaves, turmeric powder, chopped capsicum, and chopped mushrooms.
- Cook for 2 minutes and then add 4 cups of water or meat stock.
- Once the water starts to boil add white vinegar, salt, and soaked rice.
- Stir well, cover, and cook the rice on low heat for about 7 to 10 minutes.
- Once the water dries up, stir gently from the sides and turn off the heat.
- Let the rice be covered for another 10 minutes before serving.
- Serve hot with raita and kababs.