Fork and Beans

Health begins in the Kitchen

MUSHROOM & PEAS PULAO

Ingredients

  • 1 tbsp light cooking oil
  • 1/2 tsp whole cumin seeds
  • 2 large garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 2 cups sliced shiitake mushrooms
  • salt, to taste
  • 1/4 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2 cups Basmati rice
  • 1/2 cup frozen green peas, thawed

Instructions

  • Heat oil in a non-stick deep pan and saute cumin seeds, garlic and onions till tender and fragrant. Add mushrooms, and fry till brown all the moisture evaporates. Stir in salt and spices, and fry for a minute.
  • Add 3 and 3/4 cups of water, and once it comes to a boil, stir in rice and peas. Let simmer on low heat till water evaporates and rice is cooked through. Garnish with chopped coriander leaves and serve warm with a side of raita
Mushroom Peas Pulao | Lunch Box Recipes | Tickling Palates