Mushroom Pulao Recipe with step by step instructions.తెలుగు వెర్షన్.
Before I started food blogging I used to think that vegetarian food is very boring. vegetarians have very few options when compared to non-vegetarians. same food on weekdays and weekends. I never used to prepare vegetarian food on weekends. it was a crime for us 😉😊.
as a blogger, I had to make all the recipes. but lately, I found that I was wrong. even the vegetarians have so many options. started cooking vegetarian food on weekends now. I prepared some weekend special recipes like Brinjal/Egg Plant biryani, Gobi Biryani, Coriander Pulao, Paneer Pulao, meal maker/soya nuggets pulao, etc.
This Mushroom Pulao recipe tastes amazing. please try to use homemade pulao masala for better taste. I have already posted the Pulao Masala Recipe. Click here for the recipe Pulao masala. you can also add paneer to this pulao for a little variation. or you can also add vegetables like carrot, beetroot, cauliflower, french beans. I have given ghee in the ingredients list. adding ghee really enhances the taste of the pulao.
it can be prepared as a lunch box recipe. picky eating children will really enjoy the Pulao. This pulao tastes good when served Khurma and raitha. but it tastes really good without any accompaniment. I hope you try and enjoy this amazing Mushroom Pulao Recipe.
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Text Version of Mushroom Pulao Recipe
- 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
Soak basmati rice in water for 30 minutes.
Meanwhile, thinly slice the onions, green chilies and chop the mushrooms.
Rinse the basmati rice for 2 to 3 times and keep aside.
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.
Add thinly sliced onions, green chilies, salt and sauté until they turn soft.
Add ginger garlic paste until the raw flavor is gone.
Later, add pulao masala, yogurt, chopped mushrooms, mix well and cook for 3 to 5minutes.
pour water, mix It once and taste the water. add salt if required.
Put 1 tbsp ghee. add Mint leaves, coriander leaves, and bring to a boil.
When the water starts to boil, add the soaked rice and mix well.
When it starts to boil, mix for once and cover it with lid.
Cook until the rice is perfectly done.