Ingredients

• 200 g - button mushrooms, sliced
• 2 cup - basmati rice
• 3.5 cup - water
• 1/2 cup - onion, sliced finely
• 1 tsp - ginger, minced
• 1 tsp - garlic, minced
• 2 to 3 - green chillies, chopped
• 4 tbsp - celery stalks, chopped
• 2 tbsp - roasted sesame seeds
• 1 tsp - garam masala powder
• 3 tbsp - ghee or oil
• salt to taste

How to Make Celery and Mushroom Pulao

• Wash the rice and drain completely.
• Add water and leave to soak for 15 minutes.
• Heat ghee or oil in a thick bottomed pan, preferably non sticky.
• Fry all the ingredients from onion to celery till fragrant.
• Add mushrooms, garam masala and rice to the soaking water.
• When the liquid begins to boil, cover the pan with a lid and lower the heat.
• Leave undisturbed till the liquid gets evaporated and the rice is cooked.
• Switch off the heat.
• After 10 minutes add roasted sesame seeds.
• Gently stir the rice without breaking the grains.
• Serve hot with a kurma or curry.