Mushroom pulao or biryani is a quick, easy and tasty pulao variant made with white button mushrooms, basmati rice, spices, and herbs.
Ingredients:
- 2-3 bay leaves
- 1-inch cinnamon
- 3 cloves
- 3 cardamoms
- Few peppercorns
- ½ tsp cumin seeds
- 1-2 star anise
- 2 cups sliced mushrooms
- 10-12 cashews
- 2 cups basmati rice (soaked for 30 min)
- 1 medium onion (thinly sliced)
- 1 tsp ginger paste
- 2-3 garlic cloves
- Cilantro/coriander leaves
- 2-3 green chili
- ¼ cup frozen grated coconut
- 1 tomato chopped
- 2 tbs butter
Method:
- Wash and soak basmati rice for 30 minutes.
- Take a pan, add butter
- Add whole spices (bay leaves, cinnamon, cloves, cardamom, star anise, peppercorns, cumin seeds) and saute for 1-2 minutes.
- Add cashews and roast them well
- Add sliced onions. Fry them until onions turn golden.
- Add ginger paste, garlic pieces and saute for 1 minute.
- Add green chili and grated coconut
- Add sliced mushrooms
- Next add tomato, salt, cilantro, and cook covered for 2-3 minutes
- Add drained rice and mix well.
- Then add water (3 cups of water for 2 cups of rice)
- Adjust the salt
- Cover the lid and cook on low flame until it is fully cooked. It may take 20-30 minutes. Turn off the stove and rest for 15 minutes.
- Serve pulao with raita.
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