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Sunday, 20 May 2012


Mushroom Cashewnuts Pulao

Ingredients
Basmati rice cooked- 2 cups
Button mushrooms- 1 small box or 200 gms
Cashew nuts- 1/4 cup or 20 nos
Green chilly broken- 2 nos
Cumin seeds- 1 tsp
Salt to taste
Butter- 3 tbsp
Coriander leaves to garnish


Dry roast and grind to powder
Black Cardamom- 1 no
Cloves- 4 nos
Cinnamon stick- 1"
Black pepper corns- 1 tsp


Kumbh Kaju Pulav

Method
Clean the button mushrooms, quarter, wash and pat dry. Heat butter in a large pan, when butter starts to melt add the cashew nuts and fry on low heat until cashew nuts are browned. Remove the fried cashew nuts on to a plate, in the same butter add cumin seeds, broken green chilly and ground gram masala powder, fry for few seconds on low heat. Increase heat and add button mushroom to the pan and toss for few seconds. Add the rice, fried cashew nuts and required salt to the mushrooms. Gently mix everything well and garnish the mushroom and cashew nuts pulao with coriander leaves. Serve hot with curry of your choice.
Mushroom Cashew Pilaf


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