Friday, December 8, 2017

MUSHROOM PULAO

MUSHROOM PULAO

A pulao is commonly made in different parts of India as an integral part of the main meal. It is often confused with biriyani as you can read from this interesting article in NDTV's Smart Cooky. I make pulaos from time to time so elsewhere in this blog you will find recipes for vegetarian pulaos like Spicy Vegetable Pulao, Green Peas Masala Pulao, and Paneer Pulao.

Today's pulao is quite different in that we use no vegetables at all. Instead, we use button mushrooms now easily available all through the year thanks to neighbourhood departmental stores. This recipe has been adapted from Mushroom Pulao in Padhu's Kitchen.

It can be made quite fast and turns out to be aromatic and tasty. Besides mushrooms have many health benefits as well.




Ingredients:
  • Button Mushrooms, 200 gms
  • Basmati Rice, 1 cup
  • Cinnamon, 1 " piece 
  • Bay Leaf, 1
  • Cloves, 3
  • Large-sized Onion, thinly sliced, 1
  • Ginger Garlic paste, 1 and 1/2 tsp
  • Green Chillies, slit, 3
  • Mint Leaves, chopped, 1/4 cup
  • Coriander Leaves, chopped, 1/4 cup
  • Fresh Curds, 3 tbsp
  • Salt, to taste
  • Oil, 1 tbsp
Method:

Wash and soak the basmati rice in adequate water for 1/2 hour, then keep aside after draining the water.
Wash and clean the mushrooms by dabbing them with a wet cloth and patting them dry
Quarter or slice the mushrooms but don't slice them too thin 
Heat oil in a kadhai/cooker and when it gets hot add the cinnamon, bay leaf and the cloves
Saute for a few seconds
Add the thinly sliced onion and saute till they become translucent
Add the ginger garlic paste, slit green chillies and saute for a few more minutes till the raw smell goes
Now add the sliced button mushrooms, chopped mint leaves and coriander leaves and saute
Add the curds and saute for a few more seconds
Add 2 cups of water, salt and the basmati rice and pressure cook for 2 whistles
Once the cooker cools, remove the pulao and fluff gently using a fork
Serve hot with a raitha of your choice