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WILD MUSHROOM AND PANEER PULAO
Mushroom pulao made special with the addition of wild mushrooms
Preparation Time : 30 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Ladyfingers (bhindi)
150 grams
Yogurt
2 cups
Salt
to taste
Asafoetida
1/4 teaspoon
Oil
6 tablespoons
Sesame oil (til oil)
1 tablespoon
Mustard seeds
1/2 teaspoon
Fenugreek seeds (methi dana)
1/4 teaspoon
Whole dry red chillies
2
Curry leaves
1 sprig
METHOD
Soak the oyster mushrooms in half a cup of water. Drain the oyster mushrooms and chop. Reserve the water in which they were soaked. Heat two tablespoons oil in a non stick pan. Add the onion and garlic and sauté for two minutes. Add both the mushrooms and sauté till lightly coloured. Add the turmeric powder, crushed coriander seeds, red chilli powder, kasuri methi and salt and mix. Add rice, one and half cups of water and the water in which the oyster mushrooms were soaked. Reduce heat to medium, cover the pan and cook till the rice is done. Heat the remaining oil in another non stick pan. Add the paneer cubes and sauté till lightly golden. Drain and set aside. Garnish the rice with the fried paneer and coriander leaves and serve hot.

 

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