Mushroom Pulao

Instructions

1. 1

   Prepare the rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain the water completely and set the rice aside.

2. 2

   Temper the whole spices: Heat ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-45 seconds until the spices become fragrant and the cumin seeds splutter.

3. 3

   Sauté the aromatics: Add the thinly sliced onions and fry for 7-8 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the flavor of the pulao. Then, add the ginger-garlic paste and slit green chilies, and sauté for another minute until the raw aroma disappears.

4. 4

   Cook the base: Add the chopped tomatoes and cook for 3-4 minutes until they soften and become mushy. Add the sliced mushrooms and cook on medium-high heat for 4-5 minutes until they release their moisture and shrink slightly.

5. 5

   Add spices and rice: Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the mushrooms. Add the drained, soaked rice and gently sauté for 1-2 minutes, being careful not to break the delicate grains.

6. 6

   Cook the pulao: Pour in 2.5 cups of water and sprinkle the garam masala over the top. Give it one final, gentle stir to combine everything.

7. 7

   Choose your cooking method:

   • Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally before opening.
   • Pot Method: Bring the water to a rolling boil, then reduce the heat to the lowest setting. Cover with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is cooked through. Do not open the lid during this time.
8. 8

   Rest and serve: Once cooked, let the pulao rest, covered, for 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, garnish with freshly chopped coriander leaves, and serve hot with raita or plain yogurt.