vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Mushroom Mint Pulao

NARALI BHAT

Narali Bhat

Typical Maharashtrian recipe made with fresh coconut and jaggery flavoured with cardamom ...

Chicken 65 Style Biryani

Chicken 65 Style Biryani

This chicken 65 biriyani makes an excellent meal for a party get together, family get tog...

Fish Kedgeree

Fish Kedgeree

Is kedgeree the breakfast of kings or is eating fish before lunchtime a bit too 19th cent...

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Hyderabadi Chicken Dum Biryani is world famous and the dish is flown to many countries fr...

Gurda Kapoora Biryani

Gurda Kapoora Biryani

Gurda Kapoora Biryani is a special meat dish originated from from Lahore in Punjab....

BEAN PLANTAIN TOMATO RICE

Bean Plantain Tomato Rice

This is a kid special lunch box recipe, prepared with tomato, spicy beans, fried eggplant...

Mushroom Mint Pulao Recipe, Tila chhatto Chawal, How To Make Mushroom Mint Pulao Recipe

A delicious North Indian rice recipe, mushroom mint pulao is delicious. Mushroom mint pulao is a very tasty and flavorful dish and can be made in a matter of few minutes.the combination of this two healthy ingredients make this dish awesome and tasty. u can have it with raita or any salan.

 

 

 

 

Mushroom Mint Pulao is an awesome and simple rice preparation made with mushroom, spices and basmati rice cooked together flavoured with fresh flavours o... Read More..

About Recipe

Kukka godugu annam, Kalaan sooru, chal

How to make MUSHROOM MINT PULAO

(31 ratings)
30 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
MUSHROOM  MINT  PULAO
Author : Vahchef
Main Ingredient : Mushroom
Servings : 2 persons
Published date : November 08, 2018


Ingredients used in MUSHROOM MINT PULAO
• Bay leaves - 2 numbers.
• Ghee - 2 tablespoons.
• Fennel seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Mint (chopped) - 1 bunch.
• Green chilly - 8 numbers.
• Onion - 1 number.
• Mushroom - 250 grams.
• Whole garam masala (each) - 3 numbers.
• Cashew nuts - 100 grams.
• Rice - 1 cup.
• Water - 1-1/2 cup.
• Salt - to taste.
Method:
  • Heat ghee in a pan add bay leaves, whole garam masala, cumin seeds, fennel seeds, saute it and add cashew nuts cook it till cashew nuts are brown in color.
  • Add onion slices, mushrooms, salt, green chilly, mint, and add water, (1 cup of rice add 1-1/2 cup of water), once the water comes boil add rice put the lid on cook for 4 minutes in a high flame, and cook for 3 minutes in a slow flame, and switch off the flame.





Cooking with images Tandula, Mushroom pulao, akki





Articles


 

 

 

 

Mushroom Mint Pulao is an awesome and simple rice preparation made with mushroom, spices and basmati rice cooked together flavoured with fresh flavours of mint leaves. The flavours from the garam masala, browned onions and heat from green chillies makes this dish mildly spiced but is overwhelmed with the fragrance of fresh mint leaves giving a nice freshness to the aromatic basmati rice.

There are various versions of making the pulao, but as mushrooms actually has a bland taste hence they are sautéed in ghee along with whole garam masala, cumin seeds, fennel seeds, cashew nuts, onions, green chillies and mint leaves to get that extra aroma and punch. This dish is simple to prepare yet very appetizing and with the right mix of spices, fresh herbs and rice cooked together makes it an extremely scrumptious and delectable dish as all the flavours from the aromatic spices infuse into the mushrooms and rice giving the pulao a perfect zest.

Pulao Pulao or Pilaf is a very popular rice preparation where aromatic rice is cooked in a seasoned broth.  Sometimes while preparing the pulao, the rice may also attain a brownish colour by being stirred with cooked onions and large mix of spices. Depending on the local cuisine or your choice, you can add meat, seafood, vegetables and dried fruits in the pulao. It is a staple food and a national dish in Afghan, Uzbek, Tajik and Bukharan Jewish cuisines.

Pulao is cooked in various ways and cooking styles in different regions. In south Asia, pulao consists of commonly ingredients that include peas, potatoes, French beans, carrots, mutton or chicken. It is usually served during special occasions and weddings. Meat pulaos is a popular dish among the Muslim population. Pulaos are generally prepared on weekends so that the whole family can enjoy a mouth-watering meal. It is also considered as a fantastic wholesome one pot meal and for office goers, easy to carry in the lunch boxes.

Mint or Pudina leaves Mint is one of the most aromatic herbs used in Indian cooking. Fresh mint leaves has a powerful aroma and scent that engulfs the entire area around you with its minty fragrance. It is extensively used in most Indian kitchens to impart its flavours and zest into the appetizing dishes. Mint has a sweet flavour, with a cooling after-sensation. Both, fresh and dried mint are used in preparing a large number of recipes, including curries, soups, chutneys, salads, juices, and ice creams.

Apart from imparting flavours, it also has high medicinal qualities. Mint aids in digestion and other stomach related problems. It helps in eliminating toxins from the body and is a very good cleanser for the blood. Crushed mint leaves helps in whitening teeth and combat bad breath. Mint is one of the oldest and most popular natural aromatic herbs that are grown around the world. There are many different varieties of mint, each having its own subtle flavour and aroma.

Mint is extensively used in preparing a variety of dishes which includes:

Biryanis Pudina/ Mint Chutney

Mint Paratha  

Mint Coriander and Curry Leaves Thuvaiyal

Mint Chicken

Orange ginger mint cooler

Spiced Turkey With Mint Leaves

Gingered Mint Lemonade

and many more alluring, enticing and delectable recipes that you can check out at my website:

www.vahrehvah.com

 

How to make Mushroom Mint Pulao:

Ingredients: 

  1. Basmati Rice                                    -           1 cup
  2. Bay leaves                                        -           2 nos
  3. Cashew nuts                                   -           100 gms
  4. Cumin seeds                                   -           1 tsp
  5. Fennel seeds                                   -           ¼ tsp
  6. Ghee                                                  -           2 tbsp
  7. Green chillies                                   -           8 nos
  8. Mint leaves                                        -           1 bunch
  9. Mushrooms                                       -           250 gms
  10. Onions                                               -           1 no
  11. Water                                                  -           1 ½ cup
  12. Whole garam masala (each)          -           2 nos

Directions:

Heat ghee in a pan and when it becomes hot, add bay leaves, whole garam masala, cumin seeds, fennel seeds and sauté. Add cashew nuts and cook till they turn brown in colour. Add sliced onions, chopped mushrooms, salt, slit green chillies and mint.

Add water (ratio – for 1 cup of rice, add 1 ½ cup of water) and when the water comes to boil, add the rice and cover the pan with a lid. Cook for about 4 minutes on high flame and after 4 minutes reduce the flame to slow and cook for another 3 minutes and finally switch off the flame.

Serve hot with any spicy chicken gravy. Pudina leaves are well known for its pleasant aroma and are mainly used in cooking and garnishing foods. In India, pudina leaves are used in vegetarian as well as in non-vegetarian dishes which adds flavor and aroma to the dish.

In order to achieve the best of flavours and taste in your pulao, you must use the right amount of spices and desi ghee (clarified butter) that gives an excellent zest to your dish and tempts your palates.

To try this wonderful super delicious pulao dish, do watch and enjoy the making of Mushroom Mint Pulao at:

https://www.vahrehvah.com/mushroom-mint-pulao-recipe

 

 



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Sri Sana Posted on Fri May 03 2013

First ..

Reply 0 - Replies
profile image

AbuOmar Posted on Fri May 03 2013

Looks delicious. I'll try this this weekend.

Reply 0 - Replies
profile image

Durga Shan Posted on Fri May 03 2013

Thanks for giving a good vegetarian food

Reply 0 - Replies
profile image

revathi ramkumar Posted on Fri May 03 2013

Can u add in detailed measurements of recipe in the video plz

Reply 0 - Replies
profile image

Rebecca Dawson Posted on Fri May 03 2013

Support vahchef by going to his website to get the ingredients amount.

Reply 0 - Replies
profile image

Quenya Posted on Fri May 03 2013

I have Mushroom, mint and rice and you posted a recipe... talk about timing chef

Reply 0 - Replies
profile image

Girija Dhamnekar Posted on Fri May 03 2013

wowowowwwwww.. superb..Thanks chef

Reply 0 - Replies
profile image

francoindien Posted on Fri May 03 2013

Cooking is not about correct measurements everytime, once u start learning, u know the tastes and what you like and what you do not, and water and rice is all that one checks about measurements. So observe, study and then you wil never see 10gms this

Reply 0 - Replies
profile image

Nitin Shastri Posted on Fri May 03 2013

do you give something to camera crew to eat or eat himself everything

Reply 0 - Replies
profile image

bagelboi66 Posted on Fri May 03 2013

That looks yummy, and so much more interesting than ordinary old peas pulao.

Reply 0 - Replies
profile image

keeshu Posted on Sat May 04 2013

I made it today...it came out awesome....thanks for the recipe :)

Reply 0 - Replies
profile image

Shruthi Reddy Posted on Sat May 04 2013

tried and it turned out yummy chef.. Thanks!!

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter