Mushroom Pulao

                     Mushroom Pulao

Ingredients:

Basmati Rice              - 2 Cups

Onions                         - 2 

Mushroom                 - 200 gms.

Ginger-Garlic Paste  - 1 Tablespoon

Salt                              - As Required 

Ghee                           - 2 Tablespoons 

Oil                               - 2 Teaspoons 

Green Chillies          - 4 (Slit)

Mint Leaves             - 3 Tablespoons (Chopped)

Bay Leaves               - 2

Cinnamon               - 1 inch pieces (3)

Cardamom              - 2

Cloves                      - 4

  

Preparation:

- Soak the basmati rice for half an hour. Then, drain the excess water and keep it aside.

- Cut the onions and mushroom into small pieces.

- Take a pressure cooker, add two teaspoons of oil and two tablespoons of ghee. Once the oil is heated, add the bay leaves, cinnamon pieces, cardamom and cloves along with the cut onion pieces and the slit green chillies.

- Then, add the ginger - garlic paste and stir well until the raw smell goes, then add the cut mushroom pieces. 

- Add the required salt and add the chopped mint leaves and stir everything for two minutes.

- Now add three cups of water into the mixture.

- When the water starts to boil, add the two cups of soaked basmati rice into the mixture and close the pressure cooker and keep it in the stove for two whistles.

- Once done, open the pressure cooker and serve the hot mushroom pulao with onion raitha.