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Mushroom Pulao

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Ingredients
  Basmati rice 3 Cup (48 tbs)
  Dried mushrooms 100 Gram (Kanegach)
  Onions 3 , finely chopped
  Ginger 50 Gram, grated
  Bay leaves 3
  Cumin seeds 1 Teaspoon
  Cinnamon stick 1
  Cloves 3
  Salt To Taste
  Turmeric powder 1 Teaspoon
  Ghee 4 Tablespoon
  Saffron strands 8 , soaked in 1 tablespoon warm water
  Warm water 1 Tablespoon
Directions

GETTING READY
1 Thoroughly wash the rice.
2 In a bowl, soak the rice in double the quantity of water for 30 minutes.
3 Clean the mushrooms well and soak in a separate water for 30 minutes.

MAKING
4 In a large pan heat the ghee.
5 Add in the mushrooms and fry slightly.
6 Set aside.
7 In the same pan, add cumin seeds and the chopped onions, fry till lightly brown.
8 Add in the fried mushrooms along with 6 cups of water.
9 Cook on medium heat till the rice is done.

SERVING
10 Garnish with saffron water and serve hot.

Recipe Summary

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

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 775 Calories from Fat 145

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 9.7 g48.3%

Trans Fat 0 g

Cholesterol 40.2 mg13.4%

Sodium 117.2 mg4.9%

Total Carbohydrates 144 g48%

Dietary Fiber 7.6 g30.5%

Sugars 5.4 g

Protein 14 g28.2%

Vitamin A 1.3% Vitamin C 16.8%

Calcium 9.3% Iron 19.8%

*Based on a 2000 Calorie diet

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Mushroom Pulao Recipe