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mushroom pulao

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Ingredients

To soak

  • 1/2 cup basmati rice
  • water to soak

Ground masala

  • 1/2 cup onion
  • 3 garlic
  • Mint leaves
  • Coriander leaves
  • 5 pepper

Marinate mushroom

  • 1/4 cup thick non-sour curd
  • 3/4 cup mushroom washed and chopped
  • 1 teaspoon Kitchen King masala
  • 1/4 teaspoon turmeric powder
  • Required salt
  • 1 teaspoon garam masala

biryani in a pressure cooker

  • 1 tablespoon ghee
  • 1/2 cup water
  • 1/4 teaspoon sesame oil

Instructions

Soak rice

  • First, wash and soak for 15 minutes

Ground masala

  • Add the ingredients under “ground masala” into a fine mixture

Marinate mushroom

  • Add the ingredients mentioned under "marinate masala" and mix well

Mushroom pulao in cooker

  • Add  ghee to the pressure cooker
  • Furthermore, add ground masala; saute till the raw smell goes off
  • Turn down to low flame
  • Add yogurt mixture and saute for 4 minutes till ghee oozes out
  • Add rice; mix well
  • furthermore, add water; bring to boil
  • Finally, add sesame oil and turn to medium flame
  • pressure cook for two whistles; turn off the stove
  • After the pressure subsides naturally, open the cooker
  • Gently fluff the rice

Video

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