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Monday, 9 March 2020

mushroom pulao | rice recipes | special desi recipes



Mushroom Pulao Recipe | Rice Recipe | Special Desi Recipes

 Mushroom Pulao recipe - with detail photo and video recipe. Delicious rice recipe with aromatic spices mixed basmati rice, along with a crunchy delectable taste of mushroom done with coconut milk. Mushroom with coconut milk is one of the tasty pulao recipes of a different taste.

For this recipe firstly extract coconut milk from the fresh coconut and keep aside. To get more coconut milk, before blending the coconut for milk, fresh coconut should be soaked in hot water for about 5 to 10 minutes. Then blend the milk from the coconut.

In this recipe I used onion masala, for that I cooked the onions till golden brown by adding the masala along with the coriander leaves. This flavor of adding onion green chili and coriander masala gives a very different and unique taste to the recipe. Any type of mushroom contains varying degrees of protein and fiber. They also contain B vitamin as well as powerful antioxidants called selenium, which helps to support our immune system and prevent damage to cells and tissues.

Video Recipe Of Mushroom Pulao


Rice Ingredients:

  • Basmati Rice - 500 g or 2 Cups
  • Water - As Required

Onion Masala Ingredients:

  • Oil - 3
  • Onions - 2
  • Salt - 1/2 Tsp
  • Green Chillies - 4
  • Ginger - 25 g
  • Garlic Cloves - 20
  • Cloves - 5
  • Shahjeera - 1 Tsp.
  • Cardamom - 3
  • Cinnamon - 1 Inch
  • Coriander Leaves - 1/4th Cup

Cooking Mushroom Pulao:

  • Ghee - 1 Tbsp.
  • Oil - 3 Tbsps.
  • Bay Leaves - 2
  • Dagad Phool
  • Mace
  • Cloves - 3
  • Cardamom - 2
  • Cumin Seeds - 1/2 Tbsps.
  • Black Peppercorns - 10
  • Nutmeg - 1/2 Tbsp.
  • Star Anise - 1
  • Onion - 1
  • Ripe Red Chillies - 2
  • Mint Leaves - 1 Bunch
  • Curry Leaves
  • Mushrooms - 200 g
  • Tomatoes - 3
  • Coconut Milk - 3 Cups ( Of 1st,2nd, and 3rd extracts )
  • Kasoori Methi - 1/2 Tbsp.
  • Coriander Leaves

Preparation:

  • In a bowl add basmati rice along with water and clean.
  • Add water as required and soak the rice for about 20 minutes.

  • In a pan add oil then add onions, green chilies, cloves, ginger, garlic, cardamom, shah jeera, cinnamon and saute.


  • Saute well till it releases aroma and onions turn a light brown color.

  • Then add coriander leaves and saute for about 2 Minutes.


  • Then remove and keep aside till the mixture becomes cool, then blend to smooth paste and keep aside.

  • In the same pan add bay leaves, star anise, dagad Phool, mace, nutmeg powder, Cloves, Cardamom, Cinnamon and cumin seeds.

  • Mix well and add onions.

  • When onions turn light brown color add ripe red chilies and saute well.

  • Then add blended masala along with mint leaves and mix well.

  • Saute for about 5 minutes, then add tomatoes along with mushrooms and mix well.

  • Saute for about 5 minutes, then close and cook till the tomatoes become soft and mushrooms shrink.

  • Then add coconut milk and kasoori methi.




  • Bring the coconut milk to boil then add soaked rice and mix well.

  • Bring again to boil.

  • When the rice gets to boil, simmer and cook till the rice is cooked well.

  • When the rice is cooked well add coriander leaves and rest for about 5 minutes.


  • Then serve hot with ripe chili garlic pickle or even with raita.


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