Mushroom Pulao Recipe

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Recipe Ingredients

Basmati Rice – 1 cup, washed and soaked for 30 minutes to 1 hour.
Mushrooms – 8 oz, sliced thick
Water – 2 cups
Salt – 1 tsp
Lemon/Lime Juice – 2 tsp
Oil – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 2
Cloves – 4
Cumin Seeds – 1/2 tsp
Onion – 1/2 cup, chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Garam Masala – 1 tsp
Red Chili Powder – to taste
Frozen Green Peas – 1/2 cup, thawed
Red Bell Pepper – 1/2, chopped

Recipe Method

Bring Water to a boil in a sauce pan with a lid and turn off the stove.
Add Salt and Lemon/Lime Juice and stir.
Add sliced Mushrooms, stir, cover and allow to steep while working on the rest of the process (about 15 mins)
Heat Oil in a non-stick pan with a cover.
Add Bay Leaf, Cinnamon Stick, Green Cardamom and Cloves. Cook for 30 seconds.
Add Cumin Seeds and allow them to sizzle.
Add Onions and cook for 1-2 minutes until translucent.
Add Ginger and Garlic and cook for another 1-2 minutes.
Strain and reserve liquid from Mushrooms.
Add strained Mushrooms to the pan and cook until Mushrooms are golden brown and caramelized.
Drain water from the rice and add soaked rice to the pan.
Add Garam Masala and Red Chili Powder.
Mix well and cook for 1 minute until Rice is coated with the oil and spices.
Add Green Peas and Bell Pepper and mix well.
Time to add in Mushroom Water (broth) to the pan and allow it to come to a boil, uncovered.
Cover the pan, reduce the stove to a low (simmer) and set timer for 15 minutes. Do not open the pan or stir in between.
After 15 minutes, turn off stove and fluff the pulao with a fork to loosen all of the grains.
Cover again and allow the pulao to rest for 5 minutes before serving.
Serve hot with Raita, plain yogurt and/or salad.

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Creamy Mushroom Soup Recipe

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Recipe Ingredients

Mushrooms – 1 lb, sliced (button and baby bellas)
Shallots – 2, sliced
Butter – 2 tbsp
Garlic – 1 Tbsp, finely chopped
Salt – 1/2 tsp or to taste
Clove Powder – 1/4 tsp
Italian Seasoning – 1 tsp
Lemon Juice – 1 to 2 tsp (or to taste)
Extra Virgin Olive Oil – 2 Tbsp
All-Purpose Flour (Maida) – 3 Tbsp
Vegetable or Chicken Stock – 7 cups
All-Purpose Flour (Maida) – 2 Tbsp
Water – 1/4 cup
Red Chili Flakes – to taste (optional)
Half and Half/Milk – to taste
Black Pepper – to taste

Recipe Method

In a wide skillet, melt Butter.
Add Shallots and allow them to lightly brown.
Add Mushrooms and saute them until moisture evaporates.
Add Garlic, Salt, Clove Powder and Italian Seasoning. Saute until Mushrooms lightly caramelize.
Turn off stove, add Lemon Juice and mix through. Remove Mushrooms into a separate bowl or plate.
In the same pan, heat Olive Oil on low heat.
Add All-Purpose Flour and keep mixing until flour changes color to light pink.
Slowly add Broth and keep whisking to ensure that lumps do not form. In case lumps form, you can use an immersion blender to break them down.
Bring to a boil and continue cooking for 5 minutes.
In a small bowl, mix 2 Tbsp of All-Purpose Flour with 1/4 Cold Water (make sure there are no lumps).
Slowly add the mixture into the broth while continuously mixing. Bring to a boil.
Add sauteed Mushrooms back into the broth and add Crushed Red Chili Flakes. Bring to a boil.
Add Half and Half to achieve desired richness.
Adjust salt, lemon juice and add Black Pepper to taste.

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