Name: Mushroom Pulao
Prep time: 30 min
Total time: 30 min
Ingredients: 275 gm Basmati rice; 50 gm Unsalted butter/ghee (clarified butter); 1 tsp Caraway seeds (Sheema jeerakam); 1 no Onion (large); 2 nos Cinnamon (2 inches, Karugapatta); 225 g Button mushrooms; ½ tsp Ground turmeric; Salt (As reqd); 500 ml Water; 6 nos Green cardamom (Elakka); 6 nos Cloves (Grambu); 2 Bay leaves (crumpled, Vazhana/Karuga ela)

Mushroom Pulao

By RosyMathew

• September 10, 2002

Mushroom Pulao

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Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

275 gm Basmati rice
50 gm Unsalted butter/ghee clarified butter
1 tsp Caraway seeds Sheema jeerakam
1 no Onion large
2 nos Cinnamon 2 inches, Karugapatta
225 g Button mushrooms
½ tsp Ground turmeric
Salt As reqd
500 ml Water
6 nos Green cardamom Elakka
6 nos Cloves Grambu
2 Bay leaves crumpled, Vazhana/Karuga ela

Instructions

Wash and soak the rice in cold water for half an hour. Drain the water and keep aside.
Heat ghee/butter in a pan over medium heat.
Once melted, add the caraway seeds and stir for 25 seconds.
Add the onions, cinnamon sticks broken up and stir-fry till onions are golden brown.
Add the rice and fry on medium heat. Stir constantly for 5 minutes.
Add the mushrooms, turmeric, salt and stir-fry for another 3 minutes on low heat.
Add the cardamoms, cloves, bay leaves and water and bring to boil. Keep the lid closed and stir the rice once in a while.
Remove from heat, when cooked and allow the steam to escape for a minute or two.
:- Serve hot.