RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Kanguchhi Pulao (Mushroom pulao)
❤️ Save to Favorites
Share:
Servings:
6
Author:
Course:
Vegetable Dishes [/dishes/vegetable-dishes/]
Rice recipes [/dishes/vegetable-dishes/rice-recipes/]
Cuisine:
Indian [/cuisines/indian/]
🧂 Ingredients
11 oz
Rice
washed, soaked in water
3 1/2 oz
Black mushrooms
guchhi
5 tbsp
Ghee
6 Cloves
hung
4
Black cardamom
badi elaichi, crushed
6
Green cardamom
choti elaichi
3
Cinnamon
dalchini, 1 inch sticks
3
Bay leaves
tej patta
2 1/2 oz
Almonds
badaam, blanched
a pinch Asafoetida
hing
Salt to taste
24 floz
Water
1 tsp
Ginger powder
sonth
2 pinches
Saffron
kesar
1 tsp
Garam masala
Save Selections
Instructions
1
Slit the mushrooms lengthwise and wash well.
2
Heat the ghee in a heavy-bottomed pot; add cloves, black and green cardamom,
cinnamon sticks, bay leaves, and almonds. Stir for a few seconds, then add the
mushrooms.
3
Add asafoetida and salt; saute for 1 minute, and then add:the rice (drained).
Stir gently, add 3 cups water and bring to the boil. Add ginger powder.
4
Mix the saffron in 2 tsp of hot water and crush with a spoon. Add to the rice
mixture, cook covered for 15 minutes.
5
When the water is almost absorbed, transfer the pot over an electric hot plate
or a griddle (tawa) and cook covered on low heat till the rice is done. Sprinkle
garam masala before serving.
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here