Mushroom-Mint Rice or Pulao

Mushroom-Mint Rice or Pulao

Mushroom-Mint Rice or Pulao is an awesome and simple rice preparation made with mushroom, spices and basmati rice cooked together flavoured with fresh mint leaves. The flavours emanating from the dry spices, ginger-garlic paste, browned onions and mint-coriander-green chillies paste makes this dish slightly spicy but it is a delicious combo of ingredients.

Mushrooms per se are tasteless but when they are sautéed in clarified butter, mint and other spices they acquire great taste and aroma.

Mushroom-Mint Rice or Pulao

Mint or Pudina leaves possess a heady aroma that is infused into anything you combine it with. Mint chutney or dip is extensively used in most North Indian homes and is part of the daily menu. Eating mint chutney with your roti and dal aids digestion. Mint candy and gum is used the world over as a mouth freshener and in India people just chew a few fresh mint leaves for the same.

Mint and coriander are the easiest available herbs and can be easily grown in your kitchen garden or even on your windowsill. I have it growing in my garden and I love using it for most of my cooking. I also infuse my drinking water with fresh mint leaves.

The aroma of mint lures even a fussy eater like me to relish and enjoy this bowl of flavoured bounty.

Mushrooms are a real favourite of mine and if it is yours too then check out these recipes

Chinese Garlic Mushrooms, Chilli Mushroom Gravy, Kale Mushroom quiche,  Mushroom Mint Rice, Mushroom Quiche, Mushroom Frankie, Stuffed Mushroom Bombs, Mushroom Baby Corn Stir-fry,  Mushroom Carrot Noddles,  Mutter Mushroom Curry, .Baby Corn Mushroom, Hakka Noodles, And finally the Shahi Mushroom and Baby corn Biryani that I posted a few days ago.

Recipe for Mushroom Mint Pulao:

INGREDIENTS

1 large cup Basmati Rice or long-grained flavoured rice.

2 Bay leaves

2 tbsp Ghee

4 Green chillies + Fist full of fresh Mint leaves+ Fist full of Coriander leaves –

Chop coarsely

250gms Mushrooms

1 Onion sliced

2 bay leaves

2-star anise

1 cm Cinnamon stick

4 green cardamoms

Salt to taste

METHOD

Firstly, heat ghee in a pan and add bay leaves, all spices. Add sliced onions and ginger-garlic paste and sauté till onions are translucent.

Now, add the chopped mushrooms. When the mushrooms are almost done add the mint-coriander-chilli paste and add the salt.

Next, wash and soak the rice for at least 30 minutes prior to cooking.

Meanwhile, add the soaked rice and water to the cooked mushroom.

I usually cook rice or pulao in the rice cooker or slow cooker which is much easier as the rice gets cooked perfectly every time if you add accurate measurements of rice and water.

Finally, serve Mushroom-Mint Rice or Pulao hot with raita or yoghurt of your choice.

That sure is a very easy peasy recipe for a bowl full of flavoured goodness, isn’t it?