I was very busy the whole of last week with shifting, so missed many of your delicious recipes. I will soon settle down and catch up with all your post. Mushroom pulao is a very tasty and flavorful dish and can be made in a matter of few minutes. Before going to the recipe, let me share with you – how to clean mushrooms as I got some mails asking me how to clean mushrooms after seeing my Mushroom Korma recipe.
This is how I clean mushrooms–
Take a damp cloth and gently clean the black spots on the mushrooms. Then rinse it for a few seconds in a bowl of water or under running water. Drain the water and pat it dry with a clean towel. Now the mushrooms are ready to be used. Do not soak them in water.
Soak basmati rice for 20 minutes, drain the water and keep it aside.
Clean the mushrooms and cut them as you like but not into very small pieces.
Thinly slice onions and slit green chillies.
Heat oil and add all the ingredients mentioned under “for the seasoning”.
Add onions and saute until they turn transparent.
Add ginger-garlic paste, slit green chillies and saute for few more minutes.
Then add button mushrooms, chopped mint, coriander leaves and fry for a few seconds.
Add curd and saute for a few more seconds.
Now add 2 cups of water, needed salt, basmati rice and pressure cook for 3 whistles.(if using a separate vessel inside the cooker)
If cooking directly in the cooker, after adding everything, close the cooker without weight, when it is half cooked, stir the contents and close it with weight and cook on very low flame for 5 minutes. Switch off and open once the pressure subsides.
Once done, fluff the rice with a fork and serve hot.
Rice cooker method– transfer the contents to a rice cooker and switch on the rice cooking mode. Once cooked, fluff it with a fork and serve hot.
You can prepare any tomato based gravy as a side dish for mushroom pulao.
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