Receta Mushroom Pulav | Kaalan Pulav
Mushrooms are like sponges, they tend to absorb any flavor we inject in them. Since they adapt easily in any dish, it gives us an edge while preparing this veggie. Personally I feel, a tangy and a spicy character highlights these little buttons well. Yesterday’s recipe very much alike in this particular taste, made a sensational dish. It is so versatile that each time I make, I try to pair this up with almost everything from rice to chapatis to even breads.
In a more similar manner, I present another mouth puckering and a piquant dish. Those of you who have a problem with the heat, please adjust accordingly. Simple one pot meal that is so apt for this cold weather. It gives the perfect warmth for this season. Enjoy this with a simple onion raita and some chips/papad.
Mushroom Pulav | Kaalan Pulav
Spicy pulav with sliced mushrooms.
Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 2
Ingredients
- For Rice
- 1 Cup Basmati Rice
- 2 Cloves
- 1 Cinnamon stick
- 1 Bay leaf
- For Mushroom Masala
- 3 Cups Sliced Mushrooms (any kind)
- 2 Tbsp Butter (or Oil)
- 1/2 tsp Cumin seeds
- 2-3 Cloves
- 1/2" Cinnamon stick
- 2 Bay leaves
- 1 Star anise (optional)
- 1 Tbsp Ginger garlic paste
- 2 Green chilli, slit lengthwise
- 1 Medium size Onion, chopped
- 1 Tomato, finely chopped
- 1/2 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Red chilli powder
- 1 tsp Garam Masala
- 1 tsp Amchur Powder or lime juice (as needed)
- Coriander leaves for garnishing
- Greens of Scallions
- Other Optional additions
- Roasted cashews
- Green peas
Instructions
For Rice
Cook the basmati rice with the whole spices mentioned. Transfer it to a plate or a wide mouthed bowl and let it cool. Fluff it with a fork and keep aside.
For Mushroom Masala
Heat butter in a kadai. Once it is hot, add the cloves, bay leaves, star anise and the cinnamon sticks. Once they become plump, take them out. Then add the cumin seeds in the same oil and let it splutter.
Then add the green chillies, onion and fry them. Add the ginger garlic paste and once the raw smell goes off add the tomatoes.
Let them cook and once they are softened, add all the spice mixes (except amchur) and fry them for a minute.
Add the mushroom and salt as needed. Cover and cook until they become tender.
Check for seasoning and adjust. Add amchur powder, mix it. Garnish it with coriander leaves and greens of Scallions.
Notes
If you are planning to cook rice and the mushroom separately, follow the instructions given above. If not the extra whole spices are needed. Generally in Pulav, everything is cooked together. But for personal convenience I prefer doing it separately. Either of the methods work perfectly.
Do not leave out the amchur powder or lime juice. The tanginess gives a nice punch to the mushrooms.
This post is for Blogging Marathon 49 under the theme "Cooking with one ingredient". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 49 here.