MUSHROOM ‘N’CASHEW PULAO


This I would say that it’s one of the best vegan

Pulao recipe I have made.

So to the recipe right away

INGREDIENTS

1 cup seeraga samba rice / basamati rice

1 pkt.button mushrooms sliced

15-20 cashewnuts

1 tsp.chilli powder

1/4 cup curd

1 tsp. whole peppercorns

1/2 tsp garam masala

1 cup fried onions ( see note below)

2-3 cups coconut milk

Sauté in a little oil and grind the flowing ingredients

3-4 green chillies

1 inch piece ginger

5-6 pips garlic

A handful of mint leaves

A little coriander leaves

1 tsp shahjeera/ saunf/ perumjeeragam

3 cardamons

3 cloves

1-2 pieces cinnamon

1 onion chopped

1/4 cup ghee

salt to taste

METHOD

Wash the mushrooms, slice and marinade with

curd and chilli powder.

Heat oil in a pressure cooker or biriyani pot .

Add a little fried onions , the mushrooms and

cashews and cook for 1-2 minutes.

Next add the ground masalas with salt and

cook till raw smell is gone.

Add the washed and soaked rice and sauté well

for 2-3 minutes.

Next add the coconut milk ( 2 inches above rice

level ) and cook on a slow fire till done.

Sprinkle 1/2 tsp. garam masala .

Garnish with rest of the fried onions, mint and

coriander leaves . Serve hot with raita or side

dishes of your choice

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