I have been longing to make mushroom pulao for a very long time and finally, I’ve done it. In the beginning I was a bit concerned about mushrooms getting overcooked , but the dish just turned out to be perfect.
Ingredients
- 2 cups basmati rice
- 300 g button mushrooms sliced
- ¼ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- 2 green cardamom pods crushed
- 4 cloves
- 1 dried bay leaf
- 1 small onion chopped
- 1 large green chili slit
- ½ teaspoon garlic paste
- ½ teaspoon ginger paste
- 2 tablespoon ghee
- 2 cups water
- ¼ cup yogurt
- ¼ cup coriander and mint leaves
- Coriander leaves to garnish
- Salt to taste
- Toasted cashewnuts to garnish (optional)
Instructions
- Heat ghee in a deep bottomed pan or casserole. Splutter fennel and cumin seeds. Add dry spices - cardamom, bay leaf and cloves. Saute for few seconds. Add onion and green chilies. Fry until onion begins to brown. Add ginger and garlic. Saute until aromatic. Now throw in the sliced mushrooms and leaves. Mix well and fry for a while.
- Stir in rice and yogurt, and fry over low heat. Add 4 cups water and enough salt. Cover with a lid. Bring to a boil, and then simmer over very low heat until the rice is cooked. Remove from flame. Leave to stand, covered, for 10 minutes. Garnish with coriander leaves.
Nutrition
Serving: 1g | Calories: 367kcal | Carbohydrates: 41g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 187mg | Fiber: 6g | Sugar: 5g
Looking for a curry to serve with this mushroom pulao?
- Paneer Butter Masala
- Butter Chicken
- Tandoori Chicken
- Chicken Manchurian
- Malabar Chicken Curry
- Lamb Rogan Josh
- North Indian Lamb Curry
Like this mushroom pulao recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube. Check out more delicious recipes:
tina says
Hi Nish....thankuuuuu for ur sweet comment....Mushroom pulav looks delicious...