Dhingri-Mutter Pulao

Recipe by
Total Time:
60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 3/4 cup - Basmati rice
  • 6 - Button mushrooms
  • 1/2 cup - Green peas
  • 1 tsp - Garlic paste
  • 1 - Onion, chopped
  • 1/2 tsp - Cumin seeds
  • 1 tbsp - Olive oil
  • 1/2 tsp - Crushed peppercorn
  • 1 tsp - Mint paste
  • 2 tsp - Lemon juice
  • Salt to taste

How to Make Dhingri-Mutter Pulao

  • Wash and soak the rice in plenty of water for half hour.
  • Boil it in an open vessel with salted water until 80 per cent-85 per cent cooked.
  • Drain and rinse with cold water.
  • Wash and trim mushrooms properly and cut them into thick slices.
  • Heat oil in a thick bottomed vessel, add cumin seeds and let it crackle.
  • Add garlic paste, chopped onions into it and saute it well for a minute.
  • Put the sliced mushrooms and green peas into a vessel along with salt and mix it well.
  • Cook till water from mushrooms is evaporated completely.
  • Add cooked rice and all spices into it.
  • Mix everything well and cook for around 5 mins.
  • Transfer to a serving plate and serve with garlicky yogurt.
  • Recipe Courtesy: My Own Food Court

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