మష్రూమ్ పులావ్ ఇలా చేసారంటే ఇక తిరుగుండదు😋 Mushroom Pulao In Telugu👌 Veg Pulao Recipe👍 Healthy Lunch

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is often more affordable.

mushrooms

🥗Healthier: zucchini

💰Cheaper: button mushrooms

Zucchini provides a similar texture, while button mushrooms are generally less expensive.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Frozen peas are often cheaper and readily available.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is a convenient alternative that's usually less expensive.

Clean the mushrooms thoroughly using a little flour and water, rubbing them lightly to remove dirt.

Cut the cleaned mushrooms into halves if small or into quarters if large, and place them in a bowl.

In a separate bowl, add 2 cups of normal rice (or basmati rice) and rinse it well.

Soak the rice in water for 30 minutes, then drain.

Heat a pan on the stove and add 1 tablespoon of oil.

Once the oil is heated, add 10 cashews and sauté.

Add one large onion, cut into large pieces, and sauté until slightly browned.

Next, add 2 tablespoons each of chopped ginger and garlic, and 8 to 10 slit green chilies.

Cook the onions until they are soft, covering the pan and cooking on low to medium heat.

After the onions are softened, add salt and 1 cup each of chopped mint and cilantro, and sauté for 2 minutes before turning off the heat.

Let the mixture cool slightly, then transfer it to a blender and add 1 cup of yogurt to make a smooth paste.

In a separate pot (pressure cooker or a wide biryani pot), add double the amount of water to the rice (4 cups for 2 cups of rice) and bring it to a boil.

In the same pot, add 5 to 6 tablespoons of oil and 2 tablespoons of ghee.

Once the ghee melts, add whole spices: 1 teaspoon of black pepper, lightly crushed cinnamon, cloves, and cardamom pods, along with 1 to 2 bay leaves, and sauté.

Add 1 to 2 medium-sized tomatoes, sliced, and a few curry leaves, and cook until the tomatoes are soft.

Add a pinch of turmeric and sauté until the tomatoes are completely soft.

Stir in 1 tablespoon of coriander powder and sauté for a moment.

Add the cleaned mushrooms to the pot and mix well, cooking for about 5 to 10 minutes until they release moisture and oil rises.

Add the blended green paste to the mushroom mixture and cook for another 2 to 3 minutes on medium heat.

Once the oil rises to the top, add the soaked rice to the mixture without water.

Cook the rice for about 5 minutes on low flame, stirring gently.

Pour in the boiling water and mix well, adjusting salt as needed, and cover the pot tightly.

Cook until the water evaporates and the rice is fully cooked, or if using a pressure cooker, cook for 1 to 2 whistles on low to medium heat.

Once done, turn off the heat and let it sit covered for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary