Hope everybody had a nice weekend and all of you mothers out there, a Happy Mothers Day. Today's pulao or pilaf recipe is something that I had jotted down long time back, a mild pulao with mushrooms and peas, but extremely flavorful. The ingredients are very simple, and the process even more simpler, the original recipe used regular basmati rice, but I replaced it with brown basmati, making it a little more healthier..
Need To Have
- Brown Basmati - 2 cups
- Green Peas - 1 cup
- Sliced Button Mushrooms - 2 cups
- Tomatoes - 2 chopped
- Garlic - 6 cloves chopped
- Red Chilli Powder - 1 teaspoon
- Cumin Seeds - 1 teaspoon
- Cardamom - 2
- Cinnamon Stick - 1" piece
Wash and soak the rice for 30 mins. Heat some oil, add the cinnamon,cardamom and cumin seeds. When it starts spluttering, add the garlic, saute till it turns golden, then add the tomatoes, salt and red chilli powder, saute for 2 mins. Now, add the mushrooms, saute for 2 to 3 mins, then add the rice and the peas, mix everything, add 4 cups of water, check for salt, cover and cook. When it starts boiling, reduce to medium heat and cook till almost all the water has gone, but still the rice is not completely dry. At this stage switch off and leave the rice covered and undisturbed for at least 30 mins. Your mushroom and peas pilaf is ready to be served with some curry or raitha.
Sending it to Sizzling Veggies for Gayathri's WTML event and
to Simply.Food for Sara's Cooking With Love - Dad event.
Check for salt after you have added the water to the rice, it should be slightly on the saltier side, that way it will be correct when the rice is cooked.
Brown Basmati requires lesser water than the regular one, so if you are using the regular one, use at least 4 and a half cups.
If you want the green peas to retain its bright green color, cook it separately in the microwave and then add it to the rice at the end.