Mushroom Pulao is a North Indian main dish. You can make this pulao on special occasions like Iftar parties,Birthdays.
Easy to make and healthy at the same time. There can’t be any reason of not trying it.
Ingredients to make Mushroom Pulao:
1/2 cup chopped mushroom3 tablespoon refined oil
Soak the mushrooms and basmati rice in water separately for 1 hour each. Drain and keep aside for few minutes. Cut the mushrooms in medium sized pieces.
Now heat oil in a deep bottomed pan over medium high flame. Once the oil is sufficiently hot, add the whole spices and saute till they are fragrant. Keep stirring in between so that the spices don’t get burnt
Once the raw flavour of the spices is gone, add onions and saute till they are pinkish. Once they turn slighly translucent, add ginger garlic paste and cook for about 3 minutes of moderate flame. Once the masala mix starts drying up, add mushrooms, rice and peas and cook for 2-3 minutes, stirring continuously.
Add 3 cups water, butter, salt and juice of half a lemon. Once the water reaches the boiling point, reduce the flame and cook covered for 15-20 minutes or till entire water is absorbed. After 15 minutes, keep checking every 3-4 minutes if the rice is done.
Once the rice is cooked, remove from fire and leave uncovered for 10 minutes. This will stop the cooking process otherwise the rice would turn soggy. Once it is fully cooked, transfer the mushroom pulao in a serving bowl and serve hot with raita of your choice.
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