Main Ingredients:
- mushrooms www.srinainika.blogspot.com
Ingredients
Mushrooms - 200 gms, cleaned, washed and sliced
- Basmati rice - 2 cups, washed and soaked in water for 15 mins
- Onions - 1, large, sliced
- Ginger garlic paste - 1 tsp
- Green chilis - 3, slit lengthwise
- Fresh mint leaves - 1/4 cup packed
- Fresh coriander leaves - 1/4 cup packed
- Yogurt - 1/4 cup OR (thick coconut milk 1/4 cup)
- Water - 1 1/2 cups
- Cloves - 3
- Green cardamom - 2
- Black cardamom - 1
- Cinnamon - 1" stick
- Shahjeera - 1/2 tsp
- Nutmeg powder - 1/4 tsp
- Star anise - 1
- Mace - small piece
- Bay leaf - 1
- Cashew nuts - 10
- Oil - 2 tbsps
- Ghee - 2 tbsps
Method www.srinainika.blogspot.com
- Heat ghee and oil in a pressure cooker. Add shah jeera, bay leaf, cinnamon, cloves, green cardamom, black cardamom, star anise mace, nutmeg and stir for a few seconds. Add the cashew nuts and saute till they turn golden.
- Add the sliced onions and slit green chilis and saute for 5 mins. Add the ginger-garlic paste and saute for 4 mins till the raw smell disappears.
- Add the coriander and mint leaves and saute for 2-3 mins. Add the sliced mushroom and cook for 7-8 mins.
- Add the drained basmati rice and carefully mix. Saute for a min and add the yogurt OR coconut milk. Mix well.
- Add water, place the lid and pressure cook up to 2 whistles on medium flame. Turn off heat.
- Once the pressure has eased, remove the lid and lightly fluff up the rice with a fork. Remove to a serving vessel and garnish with fresh coriander leaves.
- Serve warm with raita or korma.
Tipswww.srinainika.blogspot.com
- If using normal everyday rice instead of basmati rice, use a little less than 2 cups water for 1 cup rice.
- Vegans can omit ghee and yogurt and use coconut milk instead.
- If cooking the pulao in a cooking vessel, follow the same procedure till Step 4. Bring the rice to a boil, reduce flame to low-medium heat, place lid and cook for 18-20 mins. Do not remove lid for 10-12 mins after turning off heat.
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