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Mushroom Pulao Recipe

Mushroom Pulao Recipe

Course Main Course
Cuisine Hyderabadi, Indian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Author Bindu

Ingredients

  • 250 g Basmati Rice
  • 200 g mushrooms
  • 1/3 cup cashew nuts
  • 3 tbsp ghee
  • 3 tbsp oil
  • 1 medium onion
  • 2 green chilies
  • 1 medium tomato
  • 1 tbsp ginger garlic paste
  • 1 ½ tsp pulao masala
  • ¼ cup mint leaves
  • ¼ cup coriander leaves
  • ¼ cup yogurt
  • 1 star anise
  • 4 cardamoms
  • 1 strand mace
  • ½ inch cinnamon stick
  • 4 cloves
  • 1 Bay leaf
  • 3 cups water (use the same cup used for rice)
  • Salt as needed

Instructions

  1. Soak basmati rice in water for 30 minutes.
  2. Meanwhile, thinly slice the onions, green chilies and chop the mushrooms.
  3. Rinse the basmati rice for 2 to 3 times and keep aside.
  4. Heat ghee and oil in a cooking pot, add star anise, mace, bay leaf, cloves, cardamom, cinnamon, cashew nuts and roast until the cashew nuts turn light brown.
  5. Add thinly sliced onions, green chilies, salt and sauté until they turn soft.
  6. Add ginger garlic paste until the raw flavor is gone.

  7. Later, add pulao masala, yogurt, chopped mushrooms, mix well and cook for 3 to 5minutes.
  8. pour water, mix It once and taste the water. add salt if required.
  9. Put 1 tbsp ghee. add Mint leaves, coriander leaves, and bring to a boil.
  10. When the water starts to boil, add the soaked rice and mix well.
  11. When it starts to boil, mix for once and cover it with lid.
  12. Cook until the rice is perfectly done.