Here is the recipe of mushroom pulao.
Preparation time: 10 minutes
Cooking time: 30 minutes
250 grams mushrooms
1 cups basmati rice ( Jeera rice also can be used in this recipe)
1 large onion , thinly sliced
1/2 medium tomato, chopped
Few mint leaves , chopped
Few coriander leaves, chopped
1 green chilly, slitted ( add 2 to 3 for more spice)
1/2 tablespoon ginger garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon red chilly powder
salt to taste
Soak basmati rice for 20 to 30 minutes.
In a deep pan, boil 2 cups of water and add mushrooms and switch off the flame. Keep them for 5 minutes and drain the mushrooms. Thinly slice the mushrooms and keep aside.
In a cooker, heat 1 tablespoon oil/ghee, add onion and saute well till light golden brown. Then add ginger garlic paste and saute for a minute. Add green chilly, mint leaves, coriander leaves , tomato and saute for few seconds. Add turmeric powder, chilly powder, garam masala powder, salt and saute well for a minute. Then add sliced mushrooms and saute for few seconds. To this add washed and drained rice and gently saute for a minute. Then add 2 cups of hot water. Mix gently and close the lid. Cook on medium to high heat. After 1 whistle switch off the flame. Let the pressure settle. Open the lid and fluff the rice with a fork .
Mushroom pulao is ready to serve.
Do not soak jeera rice before cooking.
While cooking , For 1 cup of jeera rice add 1.5 cups of water.