I started cooking with mushrooms only a couple of years ago, thanks to my son who loves mushrooms. For some reason I am still not comfortable with mushrooms and I patiently pick the mushroom pieces and hand it over to K or my son. Picky eater !!. So in order to make mushrooms interesting I decided to pair it up with rice, which is my all time favorite and the result was this yummy pulao. My son loved it and so did I. It is very easy to put together and a nice way to incorporate mushrooms in Indian cooking.
I have used mushrooms and peas, but feel free to add any vegetable on hand along with mushrooms. This is perfect for a weeknight dinner as it takes less time to prepare and cleanup is a breeze too. Off to the tasty pulao.
2 tsp oil
Few cloves and a small piece of cinnamon
1 medium onion (1.5 cups sliced)
3 green chillies
1 tsp ginger paste
1 tsp garlic paste
8 oz mushrooms (about 3 cups sliced)
1 cup peas
1.5 cups basmati rice
3 cups water
1/2 tsp chilly powder (Adjust to taste)
1/2 tsp garam masala
Soak the basmati rice for 30 minutes.
Heat oil in the pressure pan. Add cloves and cinnamon followed by onion, chillies, ginger and garlic paste.
Saute until the onions are done. Add the tomatoes.
Saute until tomatoes become mushy.
Add the mushrooms.
Add salt so that the mushrooms sweat and leave out excess water. Saute till the mushrooms shrink. (Otherwise the extra water from the mushrooms will make the rice go mushy)
Add the peas.
Saute for 2-3 minutes.
Add the rice.
Add the spice powders. (Turmeric, chilly powder, garam masala and salt. Remember we already added salt to sweat the mushrooms, so add accordingly)
Cover and cook until rice is done. I normally simmer for 10 minutes after the water starts boiling.
Yummy and tasty mushroom pulao ready. We had it with cranberry-onion raita. The rice was perfect with the right blend of spices and tasted great.