Mushroom Pulao (Mushroom Rice)

Mushroom Pulao (Mushroom Rice)

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Prep Time: 30 mins         Cook Time: 20 mins         Total Time: 50 mins            Serves: 4 to 5

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Ingredients

1. 200 grams white button mushrooms
2. 2 tablespoons oil
3. 1 cup heaped Basmati rice or 200 grams Basmati rice, soaked in enough water for 30 minutes
4. 1 large onion, thinly sliced or 80 grams onion
5. 3 to 4 garlic cloves + 1 inch ginger + 1 green chili, crushed coarsely in mortar ­pestle
6. 1.5 to 1.75 cups water, for aldente texture add 1.5 cups water
7. 1 teaspoon lemon juice
8. Salt as required
9. 2 tablespoons coriander leaves
10. Chopped Coriander (dhania patta)

Whole spices:

1. ½ teaspoon cumin seeds (Jeera)
2. 1 inch cinnamon (Dalchini)
3. 2 green cardamoms (Choti Elaichi)
4. 1 black cardamom, optional (Badi Elaichi)
5. 2 to 3 cloves (Lavang)
6. 1 small to medium tej patta (Indian bay leaf)

Prep

1. Rinse 1 heaped cup Basmati rice very well in water till the water runs clear of starch.
2. Then soak the rice in enough water for 30 minutes.
3. After 30 minutes, drain all the water from the rice and keep aside.
4. Slice the onions into thin slices
5. In a mortar ­pestle, crush 3 to 4 garlic cloves + 1 inch ginger + 1 green chili and keep aside.
6. Rinse, wipe dry and chop/slice the mushrooms.