Minty Mushroom Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
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

  • Basmati rice - 2 cups
  • Mint leaves - 1 cup, firmly packed
  • Fennel - 1 tbsp
  • Ghee or oil - 5 tbsp
  • Sliced onions - 1 cup
  • Cashew nuts - 2 tbsp
  • Raisins - 2 tbsp
  • Cloves - 4
  • Cardamoms - 4
  • Cinnamon - 2 pieces ( each 3 cm )
  • Shah jeera - 1/2 tsp
  • Sliced button mushrooms - 2 cups
  • Salt - 1.5 tsp or to taste

How to Make Minty Mushroom Pulao

  • Wash the rice well, drain and keep aside.
  • Combine mint and fennel with 4 cups of water.
  • Heat till it begins to boil.
  • Simmer for 2-3 minutes. Remove from fire.
  • Keep covered for 15 mins.
  • Strain and measure the liquid. Add water if necessary to make it 4 cups.
  • Heat oil or ghee in a strong pan.
  • Fry half the onions till golden brown. Drain and reserve.
  • Fry cashewnuts and raisins, drain and reserve.
  • To the remaining fat in the pan, add cloves, cardamoms, cinnamon and shah jeers, fry for a few seconds.
  • Add remaining onions and fry till they are pale brown.
  • Add mushrooms and 1/2 tsp salt.
  • Fry till the liquid from mushrooms is evaporated.
  • Add the mint liquid and rice. Add salt to taste.
  • Cover the pan and cook on slow flame till the rice is done and the liquid is absorbed.
  • Serve hot garnished with reserved onion, cashewnuts and raisins.

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