Mushroom Pulao
Category : Khichdis, Rice, Mushroom, Onion
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Heat ghee. Saute the bay leaves, cloves, cinnamon, cardamoms.
- Add the rice and saute for a min., add stock. Bring to a boil.
- Add 1 tsp. lemon juice then lower heat.
- Season the rice by crushing and sprinkling the vegetable stock (do not add salt).
- Cover and simmer until rice is cooked.
- In another pan, melt the butter, add onions and saute until transparent.
- Add the mushrooms and saute until mushrooms are slightly crisp.
- Taste and add salt if necessary.
- Add pepper and dried mint, remove from heat immediately.
- Put the cooked rice in the large wok add the mushroom mixture and fresh coriander.
- Stir and mix well. Serve hot.
Ingredients:
4 cups - vegetable stock cube
2 cups - basmati rice, washed and drained
2 cups - mushrooms, sliced
1/2 cup - onions, chopped
2 tbsps - ghee
2 - bay leaves
3 to 4 - cloves
1” piece - cinnamon
2 - green cardamoms
4 cups - water
1 tsp - lemon juice
3 tbsp - butter
1/2 tsp - freshly ground pepper
1 tsp - dried mint
2 tbsp - coriander, chopped
4 cups - vegetable stock cube
2 cups - basmati rice, washed and drained
2 cups - mushrooms, sliced
1/2 cup - onions, chopped
2 tbsps - ghee
2 - bay leaves
3 to 4 - cloves
1” piece - cinnamon
2 - green cardamoms
4 cups - water
1 tsp - lemon juice
3 tbsp - butter
1/2 tsp - freshly ground pepper
1 tsp - dried mint
2 tbsp - coriander, chopped
RECIPES BY REHANA KHAMBATY
