Mushroom Pulao

How to Prepare

1. Rinse 5 cups of basmati rice thoroughly under running water until the water runs clear. Set aside.
2. Heat 6 tablespoons of ghee or oil in a large pot over medium heat.
3. Add whole spices (4 bay leaves
4. 8 cloves
5. 4 cinnamon sticks
6. 8 green cardamoms
7. 2 teaspoons cumin seeds) and sauté for 1 minute until aromatic.
8. Add 4 sliced onions and sauté until golden brown (about 8-10 minutes).
9. Add 4 tablespoons of ginger-garlic paste and sauté for 2 minutes.
10. Add 2 kg of sliced mushrooms and cook for 5-7 minutes until they release water and shrink.
11. Add 4 chopped tomatoes and cook until they turn mushy (about 5 minutes).
12. Add 4 teaspoons of biryani masala
13. 2 teaspoons of red chili powder
14. 1 teaspoon of turmeric powder, and salt to taste. Mix well.
15. Add 2 cups of yogurt and mix thoroughly. Cook for 3-4 minutes.
16. Add the rinsed basmati rice and mix gently to coat with the masala.
17. Pour in 8 cups of water or vegetable stock. Bring to a boil, then reduce heat to low, cover, and cook for 20-25 minutes until the rice is fully cooked.
18. Garnish with 1 cup of chopped coriander leaves and 1 cup of fried onions (optional).
19. Serve hot with raita or salad.