Ingredients

• 4 cups - vegetable stock cube
• 2 cups - basmati rice, washed and drained
• 2 cups - mushrooms, sliced
• 1/2 cup - onions, chopped
• 2 tbsps - ghee
• 2 bay leaves
• 3 to 4 - cloves
• 1 piece - cinnamon
• 2 green cardamoms
• 4 cups - water
• 1 tsp - lemon juice
• 3 tbsp - butter
• 1/2 tsp - freshly ground pepper
• 1 tsp - dried mint
• 2 tbsp - coriander, chopped

How to Make Mushroom Pulao for Special Occasions

• Heat ghee. Saute the bay leaves, cloves, cinnamon, cardamoms.
• Add the rice, saute for a min and add stock. Bring to a boil.
• Add 1 tsp lemon juice then lower heat.
• Season the rice by crushing and sprinkling the vegetable stock (do not add salt).
• Cover and simmer until rice is cooked.
• In another pan, melt the butter, add onions and saute until transparent.
• Add the mushrooms and saute until mushrooms are slightly crisp.
• Taste and add salt if necessary.
• Add pepper and dried mint, remove from heat immediately.
• Put the cooked rice in the large wok add the mushroom mixture and fresh coriander.
• Stir and mix well. Serve hot.