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

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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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