Todays lunch special is Mushroom Mint Pulao. My grand daughter likes this very much. When I was in UK in my daughters house, I have prepared this mushroom pulao with fantastic combination of mint leaves and cashew nuts with my daughters directions and came out perfectly. This is easy to prepare and comes out delicious. This is lunch box recipe.
OK let us go to prepare mushroom mint pulao.
Ingredients
- Mushrooms 150 gms (sliced)
- Mint leaves 1/2 cup
- Basmati Rice 1 cup
- Green chillies 3 (slit)
- Onion 1 (chopped)
- Cardamom 3
- Cloves 2
- Elachi 2
- Bay leaf 2
- Shajeera 1/2 tbsp
- Cashew nut quite a few
- Ghee 1 tbsp
- Oil 2 tbsp
- Salt to taste
- Soak the rice and keep aside for half hour
- Clean the black spots on the top of the mushrooms with damp paper towel and again rinse with running water and then slice them.
- Take a wide pan, add ghee and oil, let it heat on medium heat.
- Then add bayleaf, shajeera, cardmom, cloves, elachi and cashew nuts. Fry them for a while.
- Add chopped onion and sauté for a min.
- Next add sliced mushroom and mint leaves and stir well.
- Now add 1.5 cups of water (1.5 cups of water for a cup of rice is sufficient because the rice is already soaked) and leave it to boil.
- Add salt and taste the water to check if the salt is sufficient.
- Now drain the rice and add it to the boiling water. Mix well, close the lid of the pan and leave it to cook for 7-8 minutes.
- Open the lid and mix once so that the rice cooks evenly. Don't over mix it and the rice might break. Leave it to cook for another 3-4 minutes with the lid open and check if the rice has cooked evenly.
- Mushroom mint pulao is ready to serve.
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