Fragrant Mushroom Pulao With Fresh Mint Recipe

Indian cuisine · 396 calories

Fragrant Mushroom Pulao with Fresh Mint recipe

About this recipe

Aromatic mushroom pulao cooked with fragrant spices and garnished with fresh mint leaves. Perfect for a wholesome lunch packed with flavor and nutrients.

Ingredients

  • 1 kg Basmati Rice
  • 1 pack Mushrooms Button
  • - Green Peas
  • 500 g Onion
  • - Tomato Ketchup
  • 100 g Garlic
  • loose Ginger
  • 250g Green Chilli
  • 1 Bunch Mint Leaves
  • - Cumin Seeds / Jeera Seeds-250 Gms
  • - Bay Leaf
  • 40 g Orika True Cinnamon Stick
  • 50 g Cloves
  • 500 G Mongri Fali/Radish Pods(500 Gm)
  • 20 g Turmeric Powder
  • 45 g Garam Masala
  • 100 g Salt
  • 1 ltr Pansari Tilsari Edible Vegetable Oil
  • 1 kg Water Chestnuts
  • 100 Ml Littlepod Pure Vanilla Extract, 100Ml
  • 200G Grind Ground Coffee House Blend
  • 220 Ml The Coconut Collab Plant-Based Double Cream
  • 1 L Yeo Valley Organic Fresh Whole Milk
  • 1 Kg Trade Aid Caster Sugar 1kg
  • 100 G Fudco Cinnamon Powder
  • 190G Dr. Oetker Fine 100% Dark Cocoa Powder

Instructions

  1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes, then drain and set aside.
  2. 2. Slice the onion thinly, chop the tomatoes, and finely mince the garlic, ginger, and green chilies.
  3. 3. Heat vegetable oil in a deep pan and add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until aromatic.
  4. 4. Add the sliced onions and sauté until golden brown, stirring frequently to avoid burning.
  5. 5. Stir in the minced garlic, ginger, and green chilies, cooking for another 2 minutes until fragrant.
  6. 6. Add the chopped tomatoes, turmeric powder, and salt, cooking until the tomatoes break down into a thick paste.
  7. 7. Toss in the mushrooms and green peas, mixing well to coat them with the spice mixture. Cook for 3-4 minutes.
  8. 8. Add the drained basmati rice and gently stir to combine with the vegetables and spices.
  9. 9. Pour in the water, cover the pan with a lid, and bring to a gentle boil on medium heat.
  10. 10. Reduce the heat to low and let the rice cook undisturbed for 15-18 minutes, or until the water is fully absorbed.
  11. 11. Turn off the heat and let the pulao sit covered for 5 minutes to allow the flavors to meld.
  12. 12. Fluff the rice gently with a fork and garnish with fresh mint leaves before serving.