Mushroom Pulao Recipe
Ingredients
| Basmati rice | 3 Cup (16 tbs) | |
| Dried mushrooms | 100 Gram | |
| Onions | 3 | |
| Ginger | 50 Gram, grated | |
| Bay leaves | 3 | |
| Cumin seeds | 1 Teaspoon | |
| Cinnamon stick | 1 | |
| Cloves | 3 | |
| Salt | 1 To taste | |
| Turmeric powder | 1 Teaspoon | |
| Ghee | 4 Tablespoon | |
| Saffron - Few strands (soaked in tbsp warm water). | ||
Directions
GETTING READY
1 Thoroughly wash the rice.
2 In a bowl, soak the rice in double the quantity of water for 30 minutes.
3 Clean the mushrooms well and soak in a separate water for 30 minutes.
MAKING
4 In a large pan heat the ghee.
5 Add in the mushrooms and fry slightly.
6 Set aside.
7 In the same pan, add cumin seeds and the chopped onions, fry till lightly brown.
8 Add in the fried mushrooms along with 6 cups of water.
9 Cook on medium heat till the rice is done.
SERVING
10 Garnish with saffron water and serve hot.
1 Thoroughly wash the rice.
2 In a bowl, soak the rice in double the quantity of water for 30 minutes.
3 Clean the mushrooms well and soak in a separate water for 30 minutes.
MAKING
4 In a large pan heat the ghee.
5 Add in the mushrooms and fry slightly.
6 Set aside.
7 In the same pan, add cumin seeds and the chopped onions, fry till lightly brown.
8 Add in the fried mushrooms along with 6 cups of water.
9 Cook on medium heat till the rice is done.
SERVING
10 Garnish with saffron water and serve hot.
Chef
