12:36 pm by Unknown
From : Fortunecookingoil
Serves - 4
Less than 30mins
Ingredients1 cup rice
2 cups water
1 tablespoon oil
1 large onion
1 cup mixed vegetables chopped
2 green chilly
1 tablespoon garam masala
Salt to taste
Method of preparation
1.Cook the rice with water on high for 16 minutes before which it should be soaked for sometime.
2.Cook the mixed vegetables in ½ a cup of water for 8 minutes on micro 60.
3.In another bowl take oil, onion, and chillies and cook on high for 4 minutes.
4.Mix all the ingredients well in another bowl along with the salt and garam masala and cook for 5 minutes on high.
5.Allow it to stand for 5 minutes and serve hot.
12:33 pm by Unknown
From : Indianfoodforever
Ingredients:
2 cup rice (chawal)
3 onion (pyaj)
200 gm mushroom
200 gm cottage cheese (paneer)
2 capsicum (shimla mirch)
5-6 cauliflower (phool gobi) pieces
4 cloves (laung)
2 cinnamon pieces (dalchini)
2 bay leaf (tej patta)
6 tbsp clarified butter (ghee)
2 tsp salt (namak)
How to make mushroom pulao :
Soak rice for half an hour or so.
Boil rice in a container until it gets cooked properly and water dries up.
Finely chop onion.
Cut paneer cubes.
Cut cabbage into fine long pieces.
Cut mushroom into slices.
Heat ghee in a pan and fry paneer until light brown.
Take them out and keep aside.
Now fry onion in the pan until it turns pink.
Then add laung, dalchini, tej patta and mushroom. Fry for few minutes.
Then add shimla mirch, phool gobi, namak and paneer cubes along with little water. Cook at low flame.
When vegetables are cooked properly, remove it from the flame.
Serve them hot.
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12:15 pm by Unknown
From : Tastyindianrecipe
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Servings: 3-4
Ingredients:
1 cup button mushroom
1-1/2 cup basmati rice
200 gms paneer (cut in cubes)
2 tbsp ginger-garlic paste
2 green chillies thinly chopped
1/2 tsp cumin seeds
3-4 curry leaves
2 small onions thinly chopped
3-4 tomatoes chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp garam masala powder
3 tbsp cashew nuts paste
1 tbsp almonds paste
Fresh coriander chopped
Few mint leaves chopped
Salt to taste
Vegetable/sunflower oil
Whole garam masala:
1 bay leaf
1 dried Kashmiri red chilli
2 cloves
3-4 black pepper corns
1 inch cinnamon
2 cardamoms
How to make Mushroom Paneer Pulao:
1.Heat sufficient oil in a pan and deep fry the cubes of paneer slightly golden. Keep aside.
2.Slice the button mushroom and keep aside.
3.Wash basmati rice 2-3 times thoroughly and soak in the water for about half an hour.
4.Add little amount of salt in rice and keep on boil until 3/4th done.
5.Heat a non-stick pan and add 2 tbsp of oil.
6.Add whole garam masala, cumin seeds and curry leaves.
7.Saute for few seconds and add green chillies along with ginger-garlic paste.
8.Saute for a minute. Now add chopped onion.
9.Stir for few seconds on medium high heat until onion translucent.
10.Now add chopped tomatoes, salt and spices.
11.Mix well and cover the pan.
12.Simmer the flame, leave the gravy to get ready in 3-4 minutes.
13.When the oil starts touching the sides of the pan, then you may add mushrooms.
14.Also add cashew nuts and almonds paste.
15.Add half cup of water and leave the mushrooms to tender.
16.When the gravy seems thick then add fried paneer.
17.Mix very gently and add boiled rice.
18.Toss and drizzle some drops of water over all on top of the rice.
19.Cover the pan, simmer the flame and leave the pulao to get cooked.
20.After 4-5 minutes, the pulao will get ready.
21.Finally garnish with chopped coriander and mint leaves.
22.Serve hot with roasted papad and yogurt.
Chef Tips:
1.You can use pre-boiled mushrooms.
2.Another way to make this delicious pulao is, take an oven proof bowl, make the layers of gravy, boiled rice and garnishing ingredients, add some water, cover with a tight lid and heat in the oven for 4-5 minutes just before serving.
3.You may garnish this pulao with your favorite dry fruits or blanched nuts.
4.This is one of the best pulao goes with any dal or curry dish.
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