Mushroom pulao
Basmati rice - 3 cups ( wash n soak in water for 30 mins)
Set 1
Marinate below ingredients for 20 mins
Musrhoom - 600 gm ( whole packet, cut Into 2 pieces)
Turmeric - 1/2 tsp
Red chili powder - 3/4 tsp
Vijayawasda red chili powder - 1/4 tsp ( v spicy so optional)
Kashmiri chili powder - 1/4 tsp
Salt - 1 tsp
Shan bombay biryani masala - 1.5 tsp
Ginger garlic paste - 2 tsp
Curd - 1/2 cup
Mint - 15 leaves chopped
Cilantro - 1/2 cup chopped
Set 2
Ghee - 2 tbsp + 2 tbsp
Oil - 2 tbsp
Pata - 1 inch,
Lavanga - 6,
bayleaf - 2 tear it,
Black cardamom - 1,
Green cardamom - 5
Shahi jeera - 1/2 tsp
Onion - 2 medium sliced long
Green chili - 4 slit
Water - 4.5 cups ( for every 1 cup, 1.5 water)
Method:
1. Heat ghee, oil in a wide pan
2. Now add dry garam masala and fry for a min.
3. Now add onions, green chili, and fry till they are light golden brown.
4. Now add marinated mushroom and mix well and cook for 15 mins
5. Now add soaked rice and water
6. Now check salt and spices and close the lid and cook on low flame for 20 mins.
7. Stir in between and add ghee as garnishing.