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.

MUSHROOM VEGETABLE PULAO

Basmati is a fragrant, long grained rice traditionally found in North India. It is gluten free and low in fat. It contains amino acids, folic acid and is low in sodium and has no cholesterol. Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.

Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

Vegetable pulao is a very simple dish and easy to prepare. This makes a great lunch box recipe too. Onion, tomato raita goes well with this dish.  It is loaded with vegetables and kids love to eat.
INGREDIENTS

Mushroom             100 gm
Cauliflower           4-5 florets
Carrot                      1
Potato small          1
Tomato medium 1
Green chili             1-2
Garlic (indian)      8-9
Ginger                      1"
Pudina leaves        1/2 cup

Turmeric                1/4 tsp
Cinamom               2"
Cloves                     3
Cardamom            2

Rice                          1 teacup

Ghee                         2 tsp
Oil                             2 tsp
Salt to taste

FOR GARNISHING

Onion                      1
Capsicum               1
Raisins                    2 tbsp

METHOD

Chop all the vegetables, mushroom and pudina leaves. Make a paste of garlic and ginger.

Wash the rice and keep it aside.

Heat a tsp oil and 2 tsp ghee in a kadai/deep pan. Add cinnamon, cloves and cardamom on low fire for a minute.

Add chopped carrot, potato, cauliflower, chilli, tomato and mushroom. Add turmeric powder and garlic ginger paste and sauté for 2-3 minutes.

Add rice, salt and mix it properly with the vegetables. Sauté for 5 minutes and turn off the heat. Add pudina leaves.

Add 1 and half teacup water and let it rest for half an hour.

Transfer the rice from kadai to a vessel. Keep it inside  a pressure cooker  and cook for 4 whistles. When it cools down open the lid.

Heat 1 tsp oil and add finely chopped onion, fry till it changes colour. Add chopped capsicum and raisins and saute for 3 minutes on low heat. Season with salt. Turn off the heat and garnish it on the pulao.

Serve hot with raita and papads.