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Recipe

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Mushroom Pulao

By: Unknown
Region: Indian
Dish:Vegetarian - Rice Items

Ingredients

• 2 cups basmati rice
• 2.5 tablespoons oil
• 1 teaspoon cumin seeds
• 1 bay leaf (tej patta)
• 1 inch cinnamon stick (dalchini)
• 1 star anise (chakraphool)
• 2 cloves (laung)
• 1 green cardamom
• 6-7 cashew nuts (you can also use almonds)
• 1.5 cups sliced onions
• 1.5 cups sliced mushrooms
• 1 tablespoons freshly crushed ginger or ginger paste
• 1 tablespoons freshly crushed garlic or garlic paste (or use 2tablespoons ginger-garlic paste)
• 2 green chilies, chopped
• salt to taste
• 1 teaspoon coriander powder (dhaniya powder)
• 1 teaspoon black pepper powder (kali mirch powder)
• 3/4 teaspoon garam masala
• 2 teaspoon lemon juice
• 3.5 cups water

Directions

1. Rinse the rice under running cold water till water runs clear.
2. Add enough water to the bowl and soak it for 25-30 minutes.
3. After 30 minutes, drain out the water from the soaked rice and set it aside. (You can store this water for cooking pulao.)


Mushroom Pulao Recipe in a Pressure Cooker:

1. Heat 2.5 tbsp oil in a pressure cooker over medium heat.
2. Once hot add the whole spices (bay leaf, cinnamon stick, star anise, cloves, and green cardamom), cashew nuts, and sauté for 40-45 seconds.
3. Add cumin seeds and let them sizzle.
4. Now add the chopped onions and sauté them for 5-7 minutes or till the onions get translucent or they turn light pink in color.
5. Add the sliced mushroom and stir well. Sauté for 5 minutes.
6. Now add green chilies and mix well. Cook for another minute.
7. Now add the soaked rice, mix and cook for a minute.
8. Add salt, coriander powder, garam masala powder, black pepper powder, and lemon juice. Mix everything well.
9. Add 3.5 cups of water and give it a mix.
10. Add coriander leaves and mix well again.
11. Let it come to a boil.
12. Cover the pressure cooker with lid, put the weight on.
13. Cook on high heat for 2 whistles. Then turn off the heat.
14. Let the pressure go down completely before opening the lid.
15. Gently fluff up the rice using a spatula or a fork.
16. Serve hot with some raita, pickle, and chutney.
Making Mushroom Pulao Recipe in Instant Pot:

1. Place the inner pot inside the instant pot.
2. Start the instant pot in sauté mode and heat it.
3. Once the screen displays hot, add 2.5 tbsp oil to it.
4. Once hot add the whole spices (bay leaf, cinnamon stick, star anise, cloves, and green cardamom), cashew nuts to the pot and sauté for 40-45 seconds.
5. Add cumin seeds and let them sizzle.
6. Now add the chopped onions and sauté them for 5-7 minutes or till the onions get translucent or they turn light pink in color. (You can cover the Instant pot with the glass lid to make things faster. Keep stirring occasionally to prevent it from burning.)
7. Add the sliced mushroom and stir well. Sauté for 5 minutes.
8. Now add green chilies and mix well. Cook for another minute.
9. Now add the soaked rice, mix and cook for a minute.
10. Add salt, coriander powder, garam masala powder, black pepper powder, and lemon juice. Mix everything well.
11. Add 3.5 cups of water and give it a mix.
12. Add coriander leaves and mix well again.
13. Let it come to a boil.
14. Switch off the saute mode.
15. Change the instant pot setting to manual or pressure cook mode for 4 minutes at high pressure.
16. Close the instant pot lid with vent in sealing position.
17. When the instant pot beeps, do NPR (natural pressure release) for 5 minutes and then do QPR (quick pressure release).
18. Once you open the lid, let the pulao rest for 5­-7 minutes.
19. Take a fork or a spatula and Fluff the rice gently.
20. Serve hot with some raita, curry, and chutney.

Comments

This mildly flavored rice dish is known as Mushroom Pulao/Pilaf/Pulav. Mushroom Pulao or Pilaf is an easy one-pot rice dish made with button mushroom and mildly seasoned with various spices. This simple rice dish can surely elevate any meal. The caramelized onions, sweetness from the aromatic spices and sautéed mushrooms make this plate of rice dish taste a little extra special.

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