Mushroom Pulao

 Pulao is an aromatic one pot dish of Persian origin although the word "pilaf" is said to be derived from the Sanskrit word "pulaka".  
Compared to the biryani, the pulao is a more humble dish in terms of ease of cooking and complexity of technique. Generally pulaos are not very heavy on spices and may use some whole dried ones along with dry fruits to enhance the taste of the meat or vegetable.

Today I'm posting Mushroom Pulao recipe which is very simple to prepare but exotic in taste! Let's begin!

INGREDIENTS:

 

1. .MUSHROOMS-8 OZ.

2. BASMATI RICE-1 CUP

3. DESI GHEE-2 TBSP.

4. REFINED OIL-2 TBSP.

5. CASHEW-20

6. BLACK CARDAMOM-1

7. MACE-1/2 BLADE

8. GREEN Cardamom-3

9. Cinnamon-1

10. Black cumin-1/2 tsp.

11. Water-1 Cup

12. Salt

13. Onion-2 Finely chopped

14. Coriander leaves chopped-2 Tsp.

 

Method:

 

1. Soak rice for 1/2 an hour.

2. Slice Mushroom.

3. Heat refined in cooker,fry cashews.

4. Add ghee.

5. Add all the whole spices and chopped onion.

6. When light brown, add mushrooms.

7. Saute till they wilt, add rice too.

8. Stir softly for a moment, add salt, Coriander leaves and water and cook on medium heat till one whistle.

9. When steam is absorbed, open the lid and spread fried cashews.

Serve with Raita, I served with cilantro Raita.