Mushroom Pulao With Raita - Easy To Make Indian Lunch Box Meal By Ruchi Bharani

Heat ghee in a pan.

Once the ghee is hot, add the cinnamon and cloves, cumin seeds and bay leaf.

Add the chopped onions and let them cook until they are brown.

Add the garlic paste to the above ingredients.

Add the button mushrooms and green peas and saute them for a minute.

Add the tomato puree and let it cook for at least 4-5 minutes. Let it dry out slightly.

Add the soaked rice to the above ingredients and stir well.

Add the garam masala and salt to taste and mix well.

Add water to the pulao and cover the rice with a lid. Keep checking on the rice.

When there's very little water left, give it a final stir and then turn off the flame.

Add the coriander leaves to the rice and stir well.

Cover it with a lid for about 5 minutes before serving.

Chop up the coriander leaves, slit a green chilli from the centre and powder some mustard seeds using a rolling pin.

In a bowl, add the chilled yogurt and whisk it slightly.

Add little mustard seed powder, slit green chilli, coriander leaves, cumin seed powder and salt to taste to the yogurt.

Squeeze out some water from the grated cucumber and add the cucumber to the yogurt.

The raita is ready to be served.

Spice Level:

Dietary