Mushroom Pulao

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. Heat oil in a pressure cooker or a heavy pan over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn translucent.
4. Stir in the grated ginger and minced garlic, and cook for a minute until fragrant.
5. Add the sliced mushrooms and green peas. Cook for 3-4 minutes until the mushrooms are soft.
6. Add the soaked basmati rice and salt. Stir gently to combine.
7. Pour in 2 cups of water and bring to a boil. If using a pressure cooker, cover and cook for 1 whistle. If using a pan, cover and cook on low heat for about 15 minutes or until rice is cooked and water is absorbed.
8. Once done, fluff the rice with a fork and garnish with chopped coriander leaves.

Tips

• Serve with a side of salad or raita for a complete meal.
• You can add other vegetables like carrots or bell peppers for variation.