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Dhingri-Mutter Pulao Recipe

Dhingri-Mutter Pulao is a popular Indian Main
Author :
On :
Wednesday, 29 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


  • 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:

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


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