Mushroom Peas Pulao

Serving Size : 3

Cooking Time : 30 min

Preparation Time : 40 min

Ingredients

• Mushroom - 15 to 20 thinly sliced
• Basmati Rice - 1 cup
• Onion - 1 finely chopped
• Green Chilies -4 split
• Ginger Garlic Paste - 2 tsp
• Peas - 1/2 cup
• Mint( Fresh or Dry) - 2 tsp
• Cumin - 1 tsp
• Clove - 4
• Cinnamon - 2 small sticks
• Cardamon - 2
• Bay Leaf - 2
• Cashew - 6-7 broken
• Cilantro - few
• Milk(or) Coconut milk - 1/2 cup
• Ghee - 3 tbsp
• Salt - to taste

Method

• Wash the rice just only once and soak the rice for 30 min.
• In a cooker add ghee, once ghee heats up add cumin,clove,cinnamon,bay leaf,cardamon and cashews.(If you add cashews after adding onion it won't turn golden brown because of the water in onion).
• Once cashews turn golden brown add the onion and saute well until it is translucent, now add the green chilies and ginger garlic paste saute until you get nice aroma of the paste.
• Now add the mint and mix it well, add the mushroom and peas and saute well slightly close the cooker and the mushrooms for 5 to 10 min.
• Once mushroom leaves some water, check the water level and add the milk and water(I used regular milk, you can use coconut milk too. For 1 cup rice 1 and 1/2 cup water including milk). 
• Drain the water fully from the rice and add to the gravy and mix it well. Close the cooker and keep the weight on, cook until 2 whistles.
• Mushroom Peas Pulao is ready, garnish with cilantro. Serve hot with raita.

Method With Photo

In a cooker add ghee, once ghee heats up add cumin,clove,cinnamon,bay leaf,cardamon and cashews.

Once cashews turn golden brown add the onion and saute well until it is translucent.

 Now add the green chilies and ginger garlic paste saute until you get nice aroma of the paste.

Now add the mint and mix it well.

Add the mushroom and peas and saute well slightly close the cooker and the mushrooms for 5 to 10 min.

Once mushroom leaves some water, check the water level and add the milk and water(I used regular milk, you can use coconut milk too. For 1 cup rice 1 and 1/2 cup water including milk). 

Drain the water fully from the rice and add to the gravy and mix it well. Close the cooker and keep the weight on, cook until 2 whistles.

Mushroom Peas Pulao is ready, garnish with cilantro.

Note

Same recipe for Peas Pulao without adding mushroom. Instead of mushroom you can add soya chunks (after boiled in hot water for 5mins and squeezed thoroughly) too.

Happy Cooking!