Mushroom pulao

Mushroom pulao

Soon masoori rice - 1.5 cup (soak for 30 mins)

Onion - 1 small chopped

Ginger garlic paste - 1 tsp

Shahi jeera or Cumin seeds - 3/4 tsp

Green chili -6 slit them in half (optional)

Mushroom - 10 whole chop into cubes

Tomato - 1 extra small chopped

mint - few leaves

Cliantro - 3 tbsp chopped 

Salt - to taste

Garam Masala - 1 tsp

Butter - 2 tbsp

Oil - 2 tsp

Coconut milk - you can use instead of water ( always mix with water)

Water ( rice to water ratio - double plus 1 - 4 cups water)

Dry masala - 

Pata - 1 inch, 

Lavanga - 3, 

bayleaf - 1 tear it,

Black cardamom - 1,

Green cardamom - 2

Shahi jeera - 1/2 tsp

Method:

1. Heat butter, oil in a instant pot pan or a normal pan.

2. Now add dry garam masala and fry for a min.

3. Now add onions, green chili, mint and fry till they are light golden brown.

4. Now add ginger garlic paste and fry for a min.

5. Now add mushroom, tomato, turmeric and fry for 5 mins.

6. Now add soaked rice, salt, garam Masala and mix well. 

7. Now add coconut milk or water and mix well.

8. Transfer to instant pot and close the lid.

9. Now lock the instant pot lid in place and seal the vent. Select Manual or High pressure for 8 mins.

10. When the cooking time ends, let it sit for 10 mins and turn off the manual/pressure cooker mode.