Wednesday, January 23, 2013

Mushroom Pulao

Basmati Rice – 1 cup, washed and soaked for 30 minutes to 1 hour.
Mushrooms – 8 oz, sliced thick
Water – 2 cups
Salt – 1 tsp
Lemon/Lime Juice – 2 tsp
Oil – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 2
Cloves – 4
Cumin Seeds – 1/2 tsp
Onion – 1/2 cup, chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Garam Masala – 1 tsp
Biryani Masala - 1 tsp
Chicken Masala - 1 tsp
Fried Onion – 1 handful
Red Chili Powder – to taste
Frozen Green Peas – 1/2 cup, thawed
Red /Green Bell Pepper – 1/2, chopped

 Bring Water to a boil in a sauce pan with a lid and turn off the stove.

 Add Salt and Lemon/Lime Juice and stir.
 Add sliced Mushrooms, stir, cover and allow to steep while working on the rest of the process  about 15 mins)
 Heat Oil in a non-stick pan with a cover.
 Add Bay Leaf, Cinnamon Stick, Green Cardamom and Cloves. Cook for 30 seconds.
 Add Cumin Seeds and allow them to sizzle.
 Add Onions and cook for 1-2 minutes until translucent.
 Add Ginger and Garlic and cook for another 1-2 minutes.
 Strain and reserve liquid from Mushrooms.
 Add strained Mushrooms to the pan and cook until Mushrooms are golden brown and caramelized.
 Drain water from the rice and add soaked rice to the pan.
 Add Garam Masala, Biryani Masala, Chicken Masala and Red Chili Powder.
 Mix well and cook for 1 minute until Rice is coated with the oil and spices.
 Add Green Peas and Bell Pepper and mix well.
 Time to add in Mushroom Water to the pan and put the whole rice mixture to the rice cooker. Add  fried Onion on top and let the rice cook.
 Serve hot with Raita, plain yogurt and/or salad.