by Anupama Murali
Added to 3 cookbooks
This recipe has been viewed 4653 times
Smells delicious when u pour a tsp of ghee at the end, but wgt watchers can avoid.
i had it with mango achar once, and it was wonderful, do try that once.
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Mushroom pulav recipe - How to make Mushroom pulav
Cooking Time: Total Time:
basmati rice - 2 cups
water 4 cups
mushrooms - 1 cup sliced
peas - 1 cup
onion 2 medium, sliced.
green chillies - 2 nos slit
ginger garlic paste - 2 tsps
cinnamon 2" stick
cloves - 4
bay leaf - 1
black cumin seeds - 1 tsp
saunf - 1 tsp
red chilly pwdr - 1 tsp
dhaniya pwdr - 1 tsp(can also use biryani/pulav masala optional)
turmeric pwdr - 1/2 tsp salt to taste
oil 1 tblsp
cashewnus 5 nos, fried in ghee
coriander leaves for garnishing.
- Wash rice, drain and keep aside.
- In a saucepan, heat oil, add cinnamon, cloves, cardamom, saunf, bay leaf, cumin seeds and let the seeds crackle.
- Add green chillies and fry for a minute
- Add onions, turmeric powder and fry till they become transparent
- Add ginger garlic paste and fry till the aroma comes out.
- Now add peas and mushrooms and fry for 3 mins on medium flame.
- Now add rice, red chilly powder, dhaniya powder and fry a little.
- Add 4 cups of water(3 cups in case of pressure cooker)
- Add salt and close the lid.
- Let it cook on medium flame for 20 mins(switch of the stove after 2 whistles in case of pressure cooker)
- Garnish with fried cashewnuts and coriander leaves and serve hot with khadi, curd, raita, curry, etc....
This recipe was contributed by Anupama Murali on 20 May 2005
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