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Visitors Recipe

Mushroom & Peas Pulao

Ingredients

Ingredients 1 small bundle of fresh Corriander leaves A handful of fresh mint leaves Green Chillies - 8 nos Ginger Paste – 1 tspn. Garlic paste - 1 tspn. Whole Garam Masala – (4 Cloves, 2 Bay leaves, 4 Elakas; 2 big pcieces of Pattai) Salt to taste Onions - 2 finely sliced Oil 8-10 tablespoons Butter or Ghee or Oil – 4tbspns to fry the Rice Rice - 4 cups Water –7 cups Green peas – ½ Cup Mushrooms 1 cup – cut each musroom in two or use as it is – wash well & leave to drain. For Garnish: Chopped coriander leaves-2tbspns; 8-12 Cashewnuts – soak in warm water for 10 mins drain & fry till brown; Onion – 1 large finely sliced & fried till crisp.

Method

Method Wash rice, & leave to drain – fry the rice in 4 tbspns ghee on low heat for 5 mins or till rice crackles against the vessel – remove & place in the electric cooker bucket. Grind coriander leaves, mint leaves, green chillies, together with a little water. Keep aside. Fry onions till pink in colour, add garam masala & fry till they crackle, now add ginger/garlic paste & continue to fry on low heat for 2-4 mins, add the ground ingredients & fry on low heat till you get a nice aroma, and the oil floats on the surface, & the gravy thickens emply this too into the cooker bucker, add salt to taste, peas, Mushrooms, rice & water mix well – place the bucket into the electric cooker, cover & leave to cook – once done, the cooker will automatically cut off –leave the rice to stand like that for 10 mins. Then empty into a thali & fluff with fork. Garnish with chopped coriander leaves, fried Cashewnuts & crispy fried onions. Serve with Veg. Kurma; Raitha; Brinjal Chutney etc.,

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