Thursday, May 21, 2015



While I have tried out many dishes with mushrooms (which we love) such as Hakka Mushrooms, and Matar Mushrooms, I wanted to use mushrooms along with rice.

As is usually done, remember to soak the Basmati Rice for 1/2 hour before you use it. Also, the ratio of rice to water should be 1:1 and 1/2.

I have adapted this from Chef Sanjay Thumma's Mushroom Mint Pulao by VahChef, which has a delectable blend of flavours.  It turned out to be quite delicious had with spicy curry.


  • Mushrooms, 200 gms
  • Mint leaves, a bunch
  • Basmati Rice, 1 cup
  • Ghee, 2 tbsp
  • Bay Leaves, (Tej Patta), 2
  • Cloves, (Laung) 2, 
  • Cinnamon, (Dalchini), 2
  • Cardamom, ( Elachi), 2
  • Cumin Seeds, (Jeera), 1 tsp
  • Fennel Seeds, ( Saunf), 1/4 tsp
  • Cashewnuts, 8-10
  • Onion, sliced, 1
  • Green Chillies, slit, 8 or as per taste
  • Water, 1 and 1/2 cups
  • Salt, to taste


Wash and soak the basmati rice for 1/2 hour. Keep aside.
Wash and clean the mushrooms, cut them into quarters and keep aside.
Wash and clean the mint leaves and chop them. Keep aside. 
In a non-stick pan, heat the ghee and when it becomes hot add the bay leaves, cloves, dalchini and cardamom, and saute
Then add the cumin seeds, and fennel seeds and let them sizzle 
Add the cashewnuts and saute till they turn golden brown
Next add the sliced onion, quartered mushrooms, salt, slit green chillies and chopped mint leaves
Add 1 and 1/2 cups of water
Mix it well and check the taste of the water. It should be slightly salty as we will next be cooking the rice in this.
When the water comes to a boil, add the basmati rice, and cook covered on high flame for 4 minutes
Remove the cover and gently stir the rice to ensure it is getting cooked evenly
Place the cover on again and simmer for another 3 minutes
Your Mushroom Mint Pulao is ready to be served hot with a curry of your choice.

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !