1 Mar 2018

Mushroom Methi Pulao

This is a healthy pulao with mushrooms and methi leaves. I try to include lots of vegetables in my kids lunch box and since they like mushrooms, I added some methi leaves to make it more healthy. 

Mushroom Methi Pulao

Preparation time 20 mins | Cooking time 20 mins | Serves 2-3

  • Button mushrooms - 1 pack
  • Methi leaves - 2 small bunches
  • Basmati rice - 1 cup
  • Water - 1.75 cups
  • Onion - 1
  • Ginger garlic paste - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Green chilli - 3
  • Lemon juice - 1 tsp
  • Coriander leaves - few chopped 
  • Salt - to taste
  • Oil - 2 tbsp

Whole spices
  • Cinnamon - 1
  • Bay leaf - 1
  • Star anise - 1
  • Cumin seeds - 1/2 tsp
Mushroom Methi Pulao

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Mushroom Methi Pulao

1. Wash and soak the basmati rice for 20 minutes. Wash the mushroom and chop then up. Clean the methi leaves, cut off the roots and chop them up finely. 

2. In a pressure cooker, heat the oil. Add the cinnamon, star anise, bay leaf and cumin seeds.

3. When the cumin seeds splutter, add the sliced onions and green chillies. Saute until the onion turns translucent.
4. Add the ginger garlic paste and saute until the raw smell leaves.

5. Add the garam masala powder and mix well. 
6. Add the chopped methi leaves and cook for 2 minutes. Add the chopped mushrooms, mix well and cook for 5 minutes.

7. Add the basmati rice and the water. Add required salt.
8. Add the lemon juice and mix well. Add the chopped coriander leaves.

9. Close the cooker and pressure cook for 2 whistles.
10. When the pressure settles, open and fluff it up.

1. The mushrooms will also leave some water while cooking so adjust the amount of water accordingly.
2. You can add 1 cup of coconut milk instead of water.

Until next time,
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