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Pea And Mushroom Pulao

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Ingredients
  Basmati rice 1 Pound (450 g , 2 1/4 cups)
  Vegetable oil 30 Milliliter (2 tbsp)
  Black cumin seeds 1⁄2 Teaspoon (2.5 ml)
  Black cardamom pods 2
  Cinnamon sticks 2
  Garlic 3 Clove (15 gm), sliced
  Salt 1 Teaspoon (5 ml)
  Tomato 1 , sliced
  Button mushrooms 2 Ounce (50 g, 2/3 cup)
  Petits pois 3 Ounce (75 g, 1/3 heaped cup)
  Water 1 1⁄4 Pint (750 ml, 3 2/3 cups)
Directions

1. Wash the rice at least twice and set aside in a sieve.
2. Heat the oil in a medium saucepan and add the spices, garlic and salt.
3. Add the sliced tomato and button mushrooms, and stir-fry for about 2-3 minutes.
4. Add the rice and peas, and gently stir around making sure you do not break the rice.
5. Add the water and bring the mixture to the boil. Lower the heat, cover, and continue to cook for a further 15-20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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