Mushroom Pulav Recipe by Archana’s Kitchen

  • To begin making the Mushroom Pulav recipe, wash and soak basmati rice in water for 1/2 an hour. Drain and keep aside.

  • Heat ghee in a pressure cooker or sauce pan on medium heat. Once hot, add the caraway seeds and saute for a few seconds. Add chopped onions, green chilli and cinnamon stick and saute till onion turns golden brown.

  • Now add the sliced mushroom along with turmeric and salt and saute till the mushrooms turn glossy and reduce in quantity. Mushrooms release a lot of water when cooked, so saute until the water evaporates.

  • Add the cardamom, cloves, star anise and bay leaves and saute for a few minutes. Now add the basmati rice and stir constantly on a medium flame for 5 minutes till the rice turns glossy and starts crackling.

  • Add the 2 cups of water and check for salt. (add more salt if necessary). Add chopped coriander and mint leaves.

  • Cover the pan and once the mixture comes to a boil, turn the heat to low and simmer until all the water is absorbed. Turn off the heat and allow the rice to rest for about 5 minutes before opening.

  • Heat ghee in a small pan; add the onion and saute until caremelized.

  • Separate the rice with a fork without pressing it too much. Garnish with caremelized onions and roasted cashew and raisins. 

  • Serve Mushroom Pulav along with Boondi raita for a weekday lunch or dinner.

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    Author: DelhiStyle

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