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mushroom pulao Recipe
|Basmati rice||400 Gram|
|Coriander powder||20 Gram|
|Red chili powder||10 Gram|
|Cumin seeds||5 Gram|
|Soya refined oil||30 Milliliter|
|Soy nugget||150 Gram|
|Shelled peas||60 Gram|
|Ginger paste||10 Gram|
|Garam masala||10 Gram|
|Turmeric powder||5 Gram|
|Water||4 Cup (64 tbs)|
Calories 563 Calories from Fat 101
% Daily Value*
Total Fat 11 g17.7%
Saturated Fat 1.6 g7.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 408.3 mg17%
Total Carbohydrates 99 g33.2%
Dietary Fiber 7.1 g28.3%
Sugars 3 g
Protein 17 g33.6%
Vitamin A 5.6% Vitamin C 20.9%
Calcium 12.1% Iron 18.8%
*Based on a 2000 Calorie diet
2.Drained the water just before cooking.
3.Soak the nuggets in warm water till they soften.
4.Chop onion,cut the mushroom and ginger to thin slices.
5.Heat soya refind oil in a thick bottomed pan.
6.Add cumin seeds,ginger ,mushroom and onion allowing enough time for indivisual ingredients to turned brown.
7.Add onions ,mushroom till they turn pink
mix some rice and fry for two- three minutes.
8.Add salt and the remaining spices except garam masala.
9.Add nuggets and peas.Fry for two minutes .
10. Add water and bring to boil.Lower heat to medium low,stirthe pulao and cover them.
11.IT will take 10-15 minute to cook.
12.Add garam masala.
13.Surved with seasoned curd and pickle.