Intensely Flavorful Mushroom Pulao

Ingredients

1 tablespoon ghee
1 tablespoon oil
1 1/2 teaspoons cumin seeds
1 onion, cut into a dice
1/2 teaspoon powdered cumin
3 pods cardamom
2 3/4 water
1 teaspoon salt
Red pepper flakes (optional)

Preparation

1
Heat the ghee and the oil and add in the cumin seeds and cook for about 30 seconds till the cumin sizzles becomes very aromatic.
2
Add in the onion and cook for 7-8 minutes, till the onion softens, wilts and begins to turn golden. If you love cumin and onions as much as I do, you will simply do this step just to savor the fragrance of these two ingredients cooking together.
3
Add in the powdered cumin, cardamoms and the mushrooms and cook for another minute.
4
Add in the basmati rice and mix gently.
5
Add in the water and the salt and bring the water to a boil, let it simmer and cover and cook on medium heat for 18 minutes. Turn off the heat and leave covered for another 5 minutes.
6
If you do not have roasted cashew nuts, place the raw cashew nuts on a skillet and lightly roast them till they turn very lightly golden at spots. This process enhances the flavor of the nuts.
7
Remove the cover and stir in the nuts, sprinkle with red pepper flakes if desired and serve either alone or as a side.
.

Yield:

6.0

Added:

Thursday, May 19, 2011 - 7:15pm

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