Mushroom Pulao

Ingredients

3 Cups Rice
6 Cups Water

20 Mushrooms, sliced
3 Cloves
5 Peppercorns
1 Cinnamon Barks
20 Garlic Cloves, finely Chopped
1/2 inch Piece Ginger, finely Chopped
1/4th Tsp Turmeric
1 Medium Sized Onions, finely Chopped
1 Medium Sized Tomatoes, finely Chopped
1 Tbsps Lime Juice
1/4th Tbsp Coriander Powder

1/4th Tbsp Cummin Powder
8 Tbsps Oil
Salt as required

Servings / Time

Serves 8 / 1 Hour

Preparation

1. Chop onions, garlic, ginger very fine. Take 3 cups of rice and wash the rice.

2. Now take a vessel, heat oil in the vessel, once the oil is hot, add peppercorns, cinnamon barks and cloves . Saute for a minute.

3. Now add the onions. Saute until onions turn translucent, then add finely chopped ginger, garlic, chili, turmeric powder, Cummin and corriander powder, a nice aroma of garlic has to be released. Now add finely chopped tomatoes. Close the lid and cook until tomatoes are mushy. Add mushrooms and mix well until well blended. 

4. Now add the rice and stir fry for 2-3 minutes. Add lime juice so that the rice does not become sticky.

5. Add 6 cups of water and close the lid of the vessel, let the rice cook on a medium flame.

6. Once the water has dried the pulao should be ready. Add the required amount of salt and give a quick stir fry and turn off the flame. Once ready use a fork to loosen the rice grains.

7. Serve hot for lunch or dinner.

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