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Monday, 25 April 2011


Ingredients
Basmati rice-2cups
Mushroom( Portobello or White Button)-400gms
Onion large sliced-1
Green chili( broken into half)-2
Tomato large chopped-1
Ginger and Garlic paste-1tbsp
Red chili powder-2tsp
Turmeric powder-1tsp
Coriander leaves-1cup
Saffron strands( soaked in 1tsp water)-8
Salt to taste
Oil required

Masala to grind( grind to fine powder)
Cumin seeds-2tsp
Cloves-2
Cardamom-1
Cinnamon stick-1"


Method
Cook basmati rice with little salt until tender, set aside and allow to cool. Sprinkle the saffron water on the cooled basmati rice here and there.  In a deep pan heat enough oil, when hot add the sliced onions and fry till brown, add the ginger and garlic paste and fry till the raw smell leaves. Next add the red chilly powder, turmeric powder and ground masala powder and saute for few more mins. Now add the tomato and cook till tomato is mashed. Add mushrooms,coriander leaves, salt and mix well the gravy. Add the Basmati rice to the mushroom mixture and mix well without breaking the basmati rice. Serve mushroom pulao with raita or curry of your choice.

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