Basmati is a fragrant, long grained rice traditionally found in North India. It is gluten free and low in fat. It contains amino acids, folic acid and is low in sodium and has no cholesterol. Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.
Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.
Vegetable pulao is a very simple dish and easy to prepare. This makes a great lunch box recipe too. Onion, tomato raita goes well with this dish. It is loaded with vegetables and kids love to eat.
INGREDIENTS
Mushroom 100 gm
Cauliflower 4-5 florets
Carrot 1
Potato small 1
Tomato medium 1
Green chili 1-2
Garlic (indian) 8-9
Ginger 1″
Pudina leaves 1/2 cup
Turmeric 1/4 tsp
Cinamom 2″
Cloves 3
Cardamom 2
Rice 1 teacup
Ghee 2 tsp
Oil 2 tsp
Salt to taste
FOR GARNISHING
Onion 1
Capsicum 1
Raisins 2 tbsp
METHOD
Chop all the vegetables, mushroom and pudina leaves. Make a paste of garlic and ginger.
Wash the rice and keep it aside.
Heat a tsp oil and 2 tsp ghee in a kadai/deep pan. Add cinnamon, cloves and cardamom on low fire for a minute.
Add chopped carrot, potato, cauliflower, chilli, tomato and mushroom. Add turmeric powder and garlic ginger paste and sauté for 2-3 minutes.
Add rice, salt and mix it properly with the vegetables. Sauté for 5 minutes and turn off the heat. Add pudina leaves.
Add 1 and half teacup water and let it rest for half an hour.
Transfer the rice from kadai to a vessel. Keep it inside a pressure cooker and cook for 4 whistles. When it cools down open the lid.
Heat 1 tsp oil and add finely chopped onion, fry till it changes colour. Add chopped capsicum and raisins and saute for 3 minutes on low heat. Season with salt. Turn off the heat and garnish it on the pulao.
Serve hot with raita and papads.
