March 21, 2019

Mushroom & Peas Pulav

Cooking during weekdays are mostly the routine rice, dals, subjis, chapatis, pasta and so on. Quick fix pulavs are also as much a part of weekdays as these. Packing lunches is easier with such meals! However, salad on the side and raita to refresh the pulav happens only for weekend lunches😆

This Mushroom & Peas Pulav is such a simple one pot meal yet super flavorful with the whole garam masalas. During the days I was exploring and discovering cooking, I remember loading one pot pulav/biryani with too much masala powders and also getting disappointed with the final outcome. What else did I expect?!!😂Once between experiments, I was almost shocked to get a delicious pulav with minimal ingredients and not overdoing anything. Learning experiences 😊 I no more experiment with pulavs, have found my Mr.Perfect (recipe) haha!! All we need is some spices for flavouring the veggies and rice. Basmati Rice in itself has such a pleasing aroma, we do not want overpowering flavors and masalas.

This Pulav is particularly quick because it takes hardly any time to wash and cut Mushrooms. And Peas are anyway awaiting your call chilling in the freezer. Pop all ingredients into the pressure cooker and wait to dig in! This time around I served the pulav with cabbage-tomato salad and boondi raita – makes for a hearty lunch or if you have early dinner, works well (we don’t prefer heavy dinner).

Onion – 1
Tomato – 1 small
Mushrooms – 2 cups
Green Peas – ½ cup
Basmati rice – 1.5 cups
Oil - 3 tbsp
Cumin seeds – 1 tsp
Coriander leaves – 6-7 sprigs
Cinnamon stick, cloves, star anise, cardamom – 2 pieces each
Garam masala powder – 1 tbsp (or any masala like Subji masala, Chole masala, Meat masala!!)

How I prepare:
  1. In a pressure cooker, add oil. When the oil is hot, add cumin seeds and all the whole spices - cinnamon stick, cloves, star anise, cardamom.
  2. Slice the onions and finely chop tomatoes and add them. Once they are mushy, add chopped mushrooms (I usually chop mushrooms into two halves and then each half into 3 slices)
  3. When mushrooms start releasing water, add the green peas. Next add 1 tbsp of any masala like garam masala, subji masala, even pav bhaji masala works wonders.
  4. Now wash the rice, drain water and add into the cooker. No soaking required – right amount of water is the key.
  5. Add salt and chopped coriander leaves. Mix well and now add 1 and a quarter cup of water. Ratio for basmati rice and water – 1 : 1.25 (without soaking).
  6. Mix and close. Turn off stove after one whistle. Let the pressure release by itself and only then open!!
  7. Serve as is, or with any side of your choice.
How do you like my choice of sides??

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