Mushroom Pulao

by RosyMathew
Mushroom Pulao
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Votes: 2
Rating: 4
You:
Rate this recipe!
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Basmati rice - 275 gm
  • Unsalted butter/ghee(clarified butter) - 50 gm
  • Caraway seeds(Sheema jeerakam) - 1 tsp
  • Onion(large) - 1 no
  • Cinnamon(2 inches, Karugapatta) - 2 nos
  • Button Mushrooms - 225 g
  • Ground turmeric - ½ tsp
  • Salt(As reqd) -
  • Water - 500 ml
  • Green cardamom(Elakka) - 6 nos
  • Cloves(Grambu) - 6 nos
  • Bay leaves(crumpled, Vazhana/Karuga ela) - 2
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Basmati rice - 275 gm
  • Unsalted butter/ghee(clarified butter) - 50 gm
  • Caraway seeds(Sheema jeerakam) - 1 tsp
  • Onion(large) - 1 no
  • Cinnamon(2 inches, Karugapatta) - 2 nos
  • Button Mushrooms - 225 g
  • Ground turmeric - ½ tsp
  • Salt(As reqd) -
  • Water - 500 ml
  • Green cardamom(Elakka) - 6 nos
  • Cloves(Grambu) - 6 nos
  • Bay leaves(crumpled, Vazhana/Karuga ela) - 2
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash and soak the rice in cold water for half an hour. Drain the water and keep aside.
  2. Heat ghee/butter in a pan over medium heat.
  3. Once melted, add the caraway seeds and stir for 25 seconds.
  4. Add the onions, cinnamon sticks broken up and stir-fry till onions are golden brown.
  5. Add the rice and fry on medium heat. Stir constantly for 5 minutes.
  6. Add the mushrooms, turmeric, salt and stir-fry for another 3 minutes on low heat.
  7. Add the cardamoms, cloves, bay leaves and water and bring to boil. Keep the lid closed and stir the rice once in a while.
  8. Remove from heat, when cooked and allow the steam to escape for a minute or two.
  9. :- Serve hot.
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2 comments

curryadmin
mrs roy July 22, 2006 - 12:00 am

yummy…my mouth is already watering!!!

Reply
curryadmin
abhi March 30, 2009 - 9:35 am

it was good

Reply

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