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Mushroom Pulao

Mushrooms are extremely nutritious provided they are selected with care. It has been used as a medicine for thousands of years. They are a good source of fiber, vitamins and minerals. Rich in minerals like selenium, potassium, copper, iron and phosphorus which is rarely found in plant derived food.
It is also said they are a good antioxidant, helps improve memory, heart health, strengthens bones etc. They are low in calories, sodium and literally fat and cholesterol free.
It is very important to distinguish between poisonous mushrooms and non poisonous ones. Never opt for mushrooms that grow in the wild. Always buy it from a vegetable store which is safe to consume. Also carefully sort out if it's free of mold, unbruised, free of dark spots and ensure it's cleaned properly before cooking.
Mushroom pulao is a variety rice recipe with only grinded garlic, ginger and black pepper as added spices. Add more vegetables as you wish and make it more nutritious.
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Prep Time 30 mins
Cook Time 30 mins
Course Lunch Recipe, Main Course
Servings 2 people

Ingredients
  

  • 3 Cup Mushrooms
  • ½ Cup Green Peas
  • 2 Onion (Sliced)
  • 5 cloves Garlic
  • 1 " Ginger
  • 2 Cloves
  • 1 Cardamom
  • 1 " Cinnamon
  • 1 tbsp Black Pepper
  • 1 Cup Basmati/ Seeraga samba Rice
  • Cashews

Instructions
 

  • Clean Mushrooms by immersing them in warm water along with salt and turmeric powder, for about 20-30 min.
  • Later, wash in clean water, remove any black spottings and chop them.
  • Wash and soak basmati rice for about 15 min.
  • Grind 5 cloves garlic, 1" ginger and 1 tbsp black pepper to a smooth paste by adding little water.
  • In a cooker, add 1 tsp ghee + 1 tsp oil. When hot enough add cashews, clove, cardamom and cinnamon.
  • Add sliced onions and saute till it turns brown.
  • Add in the ground paste and salt and fry till the raw smell fades off.
  • Now add green peas and mushrooms.
  • Saute till water comes out of mushrooms and drains off..
  • Add 1.5 cups water and let it boil.
  • When water starts boiling, add drained rice.
  • Mix it properly.
  • Close the lid when water starts boiling. When steam comes from the vent, put whistle, keep the flame low for about 5-7 min and switch off. Open when pressure is released naturally and fluff it up with a fork.
    Tasty Mushroom pulao is ready. Serve with raitha.