No Indian meal is complete without a flavorful rice dish. Try this delicious recipe for Mushroom Pulao, made with fragrant Basmati Rice and caramelized mushrooms. Serve it with raita, plain yogurt or a side salad...Wow!
Prep Time: 15 mins Cook Time: 30 mins Serves: 4-5
Ingredients:
Basmati Rice - 1 cup, washed and soaked for 30 minutes to 1 hour. Mushrooms - 8 oz, sliced thick Water - 2 cups Salt - 1 tsp Lemon/Lime Juice - 2 tsp Oil - 1 Tbsp Bay Leaf - 1 Cinnamon Stick - 1 inch piece Green Cardamom - 2 Cloves - 4 Cumin Seeds - 1/2 tsp Onion - 1/2 cup, chopped Ginger - 1 Tbsp, minced Garlic - 1 Tbsp, minced Garam Masala - 1 tsp Red Chili Powder - to taste Frozen Green Peas - 1/2 cup, thawed Red Bell Pepper - 1/2, chopped
Method:
Bring Water to a boil in a sauce pan with a lid and turn off the stove.
Add Salt and Lemon/Lime Juice and stir.
Add sliced Mushrooms, stir, cover and allow to steep while working on the rest of the process (about 15 mins)
Heat Oil in a non-stick pan with a cover.
Add Bay Leaf, Cinnamon Stick, Green Cardamom and Cloves. Cook for 30 seconds.
Add Cumin Seeds and allow them to sizzle.
Add Onions and cook for 1-2 minutes until translucent.
Add Ginger and Garlic and cook for another 1-2 minutes.
Strain and reserve liquid from Mushrooms.
Add strained Mushrooms to the pan and cook until Mushrooms are golden brown and caramelized.
Drain water from the rice and add soaked rice to the pan.
Add Garam Masala and Red Chili Powder.
Mix well and cook for 1 minute until Rice is coated with the oil and spices.
Add Mushroom Water (broth) to the pan and allow it to come to a boil, uncovered.
Cover the pan, reduce the stove to a low (simmer) and set timer for 15 minutes. Do not open the pan or stir in between.
After 15 minutes, turn off stove and fluff the pulao with a fork to loosen all of the grains.
Cover again and allow the pulao to rest for 5 minutes before serving.
MBSC offers Herb
Become a Fan of