I love mushrooms so much that I can have them every single day, without getting bored of them.
Sometimes I just saute them in butter, sprinkle with some salt and pepper, and have them with scrambled egg for breakfast.
Here I would also like to mention one more way of having mushrooms which I savored during a barbecue party at my niece’s place. Mushrooms were just marinated in nothing more than salt and pepper and grilled on the charcoal flame.
Like many other recipes on my blog, Mushroom Pulao just happened instantly in my kitchen when I was craving for a bowl of nice flavored rice to have on its own. By adding the mutton or chicken stock to the rice, it becomes a perfect meal that can be served on its own without any side dishes and can be packed in a lunch box too. To make the Mushroom Pulao, even more flavorful, you can add any brand of a stock cube, be it chicken, meat or vegetable.
Chinese Chicken & Mushroom Soup
Chicken Mushroom & Cheese Sandwich
Meatball & Mushroom Spaghetti
Mushroom Pulao
Ingredients
- 2 cups basmati rice
- 200 grams white button mushrooms sliced
- 1 green capsicum sliced
- 1 large onion sliced
- 2 teaspoon ginger & garlic paste combined
- ¼ cup chopped mint leaves chopped
- 2 green chilies chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 4 cups water or mutton/chicken stock
- 2 tablespoon butter
- 1 tablespoon cooking oil
- 1 tablespoon white vinegar
- 1 teaspoon salt or as per taste
Whole spices
- 3 cloves
- 3 cardamoms
- 1 piece of cinnamon
- 2 bay leaves
Instructions
- Wash and soak rice for 30 minutes. Drain the water before cooking.
- Heat butter with some cooking oil and add all the whole spices and bay leaves.
- Add cumin seeds and sliced onion. Saute until onion turns soft and then add ginger & garlic paste and fry until the raw smell disappears.
- Now add green chilies, mint leaves, turmeric powder, chopped capsicum, and chopped mushrooms.
- Cook for 2 minutes and then add 4 cups of water or meat stock.
- Once the water starts to boil add white vinegar, salt, and soaked rice.
- Stir well, cover, and cook the rice on low heat for about 7 to 10 minutes.
- Once the water dries up, stir gently from the sides and turn off the heat.
- Let the rice be covered for another 10 minutes before serving.
- Serve hot with raita and kababs.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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