Shop
-
Bestsellers
Herbal Insights
Catalog
Info
800-500-6148
Herbs
&
Spices
Teas
New Products
Bulk Herbs & Spices:
shop all:
Bulk Herbs & Spices
Organic Bulk Herbs & Spices
Spice Blends
Wild Crafted Herbs
Bulk Herbs & Spices:
shop bestselling:
Rose buds
Damiana
Elderberry
Irish moss
Lavender
Ginger
Chamomile
Nettle
Bulk Loose Leaf Tea:
shop all:
Black Loose Leaf Tea
(29)
Oolong Loose Leaf Tea
(1)
Green Loose Leaf Tea
(15)
Japanese Matcha Tea
(2)
White Loose Leaf Tea
(2)
Chai
(7)
Herbals / Tisanes
(62)
Rooibos
(10)
Tea Bags
(23)
Bulk Loose Leaf Teas:
shop bestselling:
Earl Grey Tea, Organic
Assam Tea (Kondoli)
Black Tea (China)
Green Tea (Sencha), Organic
Chai Tea
Herbal Chocolate Chai (with Rooibos)
Jasmine Pearls
Cold & Flu Brew
New Arrivals:
Shop All New Products
Featured:
Nettle root, powder
Solomon's seal root
Acai berry
Activated Charcoal
HERBCo | Monterey Bay Herb Co
Recipes
>
Culinary
>
Indian Spices: Mushroom Pulao
Indian Recipe: Mushroom Pulao
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.
Serve hot with Raita, plain yogurt and/or salad.
More Indian Recipes:
Saffron Mango Mousse
Chicken Kofta
Vegetable Jalfrezi
<< Back to Newsletter Archive
Log In
Create Account
Herbs
&
Spices
Bulk Herbs & Spices
Organic Bulk Herbs & Spices
Spice Blends
Wild Crafted Herbs
NEW Products
Teas
Black Loose Leaf Tea
Oolong Loose Leaf Tea
Green Loose Leaf Tea
Japanese Matcha Tea
White Loose Leaf Tea
Chai
Herbals
Rooibos
Q-Leaf Teas
Tea Bags
NEW Products
Bestsellers
Herbal Insights
Catalog
Information
About Us
Contact Us
Shipping Info
Returns
Good Manufacturing Practices (GMP) Certification
Kosher Certification
Organic Certification
Proposition 65 (California)
Privacy Policy
Checkout / Edit Cart
View All Favorites
Welcome to Monterey Bay Herb Co.
Subscribe to get
15% off your first order!
*Your email address:
*Your primary shopping interest:
Shopping For
Consumer
Business
Subscribe
By subscribing to emails from HerbCo., you agree to our terms and conditions. You may unsubscribe at any time by clicking the unsubscribe button at the bottom of any email.