Celery and Mushroom Pulao

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil 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

  • 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.

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