Mushroom Peas Pulao
A flavour packed one pot pressure cooker pulao with soft mushrooms, crunchy peas, minimal spices and herbs. It only requires minimal prep work and gets done in 30 minutes!
Servings 2
Ingredients
- 1 cup quartered button mushrooms
- ½ cup frozen peas or substitute with fresh peas,
- 1 tsp ghee substiute with oil for vegan
- ½ inch cinnamon
- 1 piece clove
- 1 tsp cumin seeds
- ½ cup chopped onions about 1 medium onion
- 1 tsp ginger paste (or 1 inch ginger grated)
- 1 tsp garlic paste (or 3 cloves garlic grated)
- 2 green chillies (slit) (omit if not a fan of spice)
- 2 tbsp mint leaves chopped
- 2 tbsp coriander leaves chopped
- ½ tsp garam masala
- 1 tsp salt
- ½ cup basmati rice rinsed and soaked for 15 minutes
- 1 cup hot water
Instructions
- Rinse, drain and soak basmati rice for 10 minutes. In the soaking/marinating time, quarter mushrooms, slice an onion, slit chillies, chop herbs and set aside
- To a 2L pressure cooker on medium flame (Induction 800W), add the oil and ghee, followed by the spices, cumin seeds, chilli, sliced onions and fry till it is golden brown.
- Now, add the mushrooms and mix well. Ensure the flame is on low so the onions dont brown too much.
- Add the herbs and garam masala. Mix well and then add water. Let it come to a boil.
- Add peas and the soaked, drained basmati rice and mix well. Add salt to taste.
- Close the cooker, place the weight and turn flame to low (Induction 400W) for 5 minutes or one whistle, whichever is earlier. Ensure the flame is not higher than low.
- Let pressure fully settle ( takes 7-10 minutes). The delicious mushroom pulao is ready!