MUSHROOM AND CARROT PULAO

MUSHROOM AND CARROT PULAO
Click to rate this post!
[Total: 0 Average: 0]
Yields1 Serving

Ingredients

 3 cups Basmati rice – Wash several times and drain. Cook in a deep pan, with 6 cups of water with salt and 1 tblsp ghee till almost done.
For vegetable mix
 7 tbsp ghee
 2 inch Cinnamon stick / Dalchini
 2 Cloves
 2 Cardamom / Green Elaichi
 1 Black Cardamom / Elaichi
 3 Black peppercorns
 2 Bay leaves
 1 tsp Fennel seeds / Badisaunf
 1 tsp Ginger garlic paste
 2 ½ medium Onions – sliced
 2 medium Carrots – diced
 1 ½ cups Mushrooms – sliced
 Salt to taste
For Garnish
 1 tbsp ghee
 ½ Onion – sliced
 2 tbsp Raisins (optional)
 Coriander and mint leaves
Directions in a nutshell
 Cook rice as per package instructions or as given above. Fluff it up with a fork and let it cool.
 In a pan heat ghee and add the whole spices and then add sliced onions and fry till almost golden brown.
 Add ginger garlic paste and sauté for two minutes.
 Add the carrots and fry for 5 mins. Then add mushrooms. Sprinkle little water and cook till done on a medium flame. Keep aside.
 In a pan heat 1 tblsp of ghee and fry the remaining onions till golden brown. Remove and set aside on a plate
 Add raisins to the same pan, fry till they puff up and turn slightly brown. Keep this aside too.
 In a deep vessel, first layer the rice at the bottom followed by the vegetable mix, repeat the layering process and end with final layer of rice on the top.
 Sprinkle the fried onions, mint and coriander leaves and raisins.
 Close the lid and keep this vessel on a flat pan and keep it on low flame for around 15-20 mins max.
 This helps to keep the rice warm and you can serve it hot with dal or raita, pickle/achaar and papad/poppadums.

Directions

1

Firstly, cook the basmati rice as per package instructions or as explained below and let it cool.
In a pan, heat ghee, add the whole spices. Take care to not let the spices burn. As soon as the spices are aromatic, add sliced onions and fry till almost golden brown.

K1600_20140223_113646

2

Add the ginger-garlic paste and fry for 2 minutes. Add the carrots first and stir fry for 5 minutes followed by the mushrooms.

K1600_20140223_114148

3

Sprinkle very little water (as the mushrooms will sweat and let out water of their own), cook on medium flame till done. Set aside.

K1600_20140223_115621

4

In a smaller pan, heat the remaining ghee and fry the rest of the onions till golden brown. Remove and let it drain on kitchen towel. To the same pan, add raisins, if using, and fry till they are plump and start to turn brown.
In a deep vessel, layer the cooked rice, followed by the vegetable mixture. Repeat the layering process finally ending with a layer of rice.

K1600_20140223_120010

5

Top it with the fried onions, raisins, mint and coriander leaves.

K1600_20140223_121039

6

Close the lid and keep the vessel on a flat pan. Place the pan along with the vessel on low flame for around 15-20 mins maximum.

K1600_20140223_121047

7

Serve warm with simple sides such as pickle, pappad or dal.

K1600_20140223_123507

Ingredients

 3 cups Basmati rice – Wash several times and drain. Cook in a deep pan, with 6 cups of water with salt and 1 tblsp ghee till almost done.
For vegetable mix
 7 tbsp ghee
 2 inch Cinnamon stick / Dalchini
 2 Cloves
 2 Cardamom / Green Elaichi
 1 Black Cardamom / Elaichi
 3 Black peppercorns
 2 Bay leaves
 1 tsp Fennel seeds / Badisaunf
 1 tsp Ginger garlic paste
 2 ½ medium Onions – sliced
 2 medium Carrots – diced
 1 ½ cups Mushrooms – sliced
 Salt to taste
For Garnish
 1 tbsp ghee
 ½ Onion – sliced
 2 tbsp Raisins (optional)
 Coriander and mint leaves
Directions in a nutshell
 Cook rice as per package instructions or as given above. Fluff it up with a fork and let it cool.
 In a pan heat ghee and add the whole spices and then add sliced onions and fry till almost golden brown.
 Add ginger garlic paste and sauté for two minutes.
 Add the carrots and fry for 5 mins. Then add mushrooms. Sprinkle little water and cook till done on a medium flame. Keep aside.
 In a pan heat 1 tblsp of ghee and fry the remaining onions till golden brown. Remove and set aside on a plate
 Add raisins to the same pan, fry till they puff up and turn slightly brown. Keep this aside too.
 In a deep vessel, first layer the rice at the bottom followed by the vegetable mix, repeat the layering process and end with final layer of rice on the top.
 Sprinkle the fried onions, mint and coriander leaves and raisins.
 Close the lid and keep this vessel on a flat pan and keep it on low flame for around 15-20 mins max.
 This helps to keep the rice warm and you can serve it hot with dal or raita, pickle/achaar and papad/poppadums.

Directions

1

Firstly, cook the basmati rice as per package instructions or as explained below and let it cool.
In a pan, heat ghee, add the whole spices. Take care to not let the spices burn. As soon as the spices are aromatic, add sliced onions and fry till almost golden brown.

K1600_20140223_113646

2

Add the ginger-garlic paste and fry for 2 minutes. Add the carrots first and stir fry for 5 minutes followed by the mushrooms.

K1600_20140223_114148

3

Sprinkle very little water (as the mushrooms will sweat and let out water of their own), cook on medium flame till done. Set aside.

K1600_20140223_115621

4

In a smaller pan, heat the remaining ghee and fry the rest of the onions till golden brown. Remove and let it drain on kitchen towel. To the same pan, add raisins, if using, and fry till they are plump and start to turn brown.
In a deep vessel, layer the cooked rice, followed by the vegetable mixture. Repeat the layering process finally ending with a layer of rice.

K1600_20140223_120010

5

Top it with the fried onions, raisins, mint and coriander leaves.

K1600_20140223_121039

6

Close the lid and keep the vessel on a flat pan. Place the pan along with the vessel on low flame for around 15-20 mins maximum.

K1600_20140223_121047

7

Serve warm with simple sides such as pickle, pappad or dal.

K1600_20140223_123507

Notes

MUSHROOM AND CARROT PULAO
IngredientsDirections

Leave a Reply