Mushroom & Parmesan Pulao

Mushroom & Parmesan Pulao

By Chef Saransh Goila

From Health Mange More

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Rice

Type: Indian

Key Ingredients:

Mushroom pulao with a gentle flavour of fresh mint served garnished with parmesan cheese

Ingredients

Basmati rice, soaked for 15 minutes 1 cup
Button mushrooms, quartered 8 to 10
Parmesan cheese, grated 30 gms
Cinnamon 1 inch
Cloves 3
Ghee 3 tsps
Cumin seeds 1 tsp
Medium onion, sliced 1
Ginger, chopped 1 inch
Garlic cloves, chopped 6
Green chillies, chopped 2
Salt to taste
Fresh mint leaves a few

Methods

Heat 3 cups of water in a deep non-stick pan, add cinnamon, cloves and 1 tsp ghee. When it comes to a boil add drained rice and cook till just done. Drain and set aside.
Heat remaining ghee in another deep non-stick pan, add cumin seeds, onion, ginger and garlic and saute till onion turns golden.
Add mushrooms, green chillies, salt and mint leaves and mix well. Add rice and mix gently.
Transfer into a serving platter, sprinkle parmesan cheese on top and serve hot.

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