MUSHROOM PULAO

Basmati is a long grain variety of rice and it has a distinct flavor and gives out a special aroma due to the presence of a 2-acetyl-1-pyrroline. Mushroom is a source of powerful nutrients.

I usually make pulav when i am in a hurry as this is a very simple dish. This makes a great lunch box recipe too.

INGREDIENTS

Mushroom 200 g
Peas 1 tbsp
Green chili 2
Carrot cut into cubes 1 no,
Onion 1 medium
Tomato 1 big
Garlic  and ginger paste 2 tsp
Turmeric 1 tsp
Garam masala powder 2 tsp
Ghee/oil/butter 1 tbsp
Bay leaves 2 no.s
Basmati rice 1 cup
Water 1 and 1/2 cup
Coriander leaves

METHOD

Take a deep pan heat oil/ghee/ butter (better to use ghee as it will give a distinct flavor to the rice.

Add the onions,chili and bay leaves and saute till onion becomes brown, add the garlic and ginger paste and stir till the raw smell goes away. Add the carrots and mushrooms(cut 1 mushroom into four) and saute for 2 minutes.

Add the basmati rice(this has to be washed twice and drain all the water) and stir continuously for 5 minutes on low heat.  Add the garam masala powder and saute for a minute and switch off the gas. Let it cool.

Add 1   1/2 cup water to the rice  and transfer it into a vessel. Take a pressure cooker add water in the base put the vessel and pressure cook for 4 whistles.

Take out the pressure cooker lid only after the pressure is slowly released . Serve the mushroom rice pulao hot. Garnish with corriander leaves.