There are some dishes that you did some time back ( years back ), not once but so many times, and then, for no reason, you don't do it anymore. Then suddenly, one day, just like that, you remember it back, well, today's dish, Mushroom And Cabbage Pulao, is one of them ( I have so many like that ). It's nothing big, but I like this combination of mushrooms, purple cabbage and red capsicum and I have just added some garlic and chilly flakes along with them. The vegetables along with the garlic gives a nice flavor to the rice, there's no need for a side dish to go with this rice and it's a perfect lunch box recipe..
Need To Have
- Basmati Rice - 1 cup
- Button Mushrooms - 200 gm, sliced
- Shredded Purple Cabbage - 2 cups
- Red Capsicum - 1 big, diced
- Garlic - 5 cloves, chopped
- Red Chilly Flakes - 2 teaspoons
- Salt to taste
Wash and soak the rice for 30 minutes. Heat some oil, add the chopped garlic and saute for a minute, add the cabbage and red capsicum and saute for 2 minutes and then add the mushrooms.
Saute everything for another 3 minutes, then add the chilly flakes and the drained rice and mix for a minute. Then add about 2 1/2 cups of water and salt, cover and cook, once it starts boiling, reduce the heat and cook till done. When almost all the moisture is gone, switch off, cover and leave it for at least 20 minutes.
Don't mix the cooked rice when it's still hot, it'll become mushy.
Always taste the water after adding salt, it should taste slightly more salty, that way, it'll taste perfect once the rice is cooked.