Dhingri-Mutter Pulao

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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