Fragrant Mushroom And Spinach Pulao Recipe

About this recipe

Aromatic basmati rice cooked with earthy mushrooms, spinach, and warm spices for a nutritious and satisfying lunch.

Ingredients

• 1 kg Basmati Rice
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 25 g Ginger Garlic Paste
• 100 g Jeera
• - Coriander Powder
• 20 g Turmeric Powder
• 45 g Garam Masala
• - Bay Leaf
• 50 g Cloves
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes.
2. 2. Slice the mushrooms and chop the spinach leaves finely.
3. 3. Heat oil in a pan and add cumin seeds, bay leaf, cloves, and cinnamon stick.
4. 4. Add finely chopped onions and sauté until golden brown.
5. 5. Stir in ginger garlic paste, green chilies, and chopped tomatoes, cooking until softened.
6. 6. Mix in coriander powder, turmeric powder, and garam masala, stirring well.
7. 7. Add sliced mushrooms and spinach, cooking until they release moisture and reduce slightly.
8. 8. Drain the soaked rice and add to the pan, gently mixing with the vegetables.
9. 9. Pour in water and season with salt, then bring to a boil.
10. 10. Lower the heat, cover the pan, and cook for 15 minutes or until the rice is fluffy.
11. 11. Turn off the heat and let the pulao rest for 5 minutes before serving.
12. 12. Fluff the rice gently with a fork and serve warm for a delicious lunch.