Rice - 2 cups, washed and soaked for 20 to 25 minutes
Mushrooms - 1 cup, cut into thick slices
Tomatoes - 2 medium, chopped
Onions - 2 medium, sliced
Green peas - 1/2 cu, parboiled
Carrot - 1/2 cup, cubed and parboiled
Bay leaf - 3
Green chilies - 4
Garlic - 8 flakes
Ginger - 2"
Coriander - handful
Coriander/ Cumin powder - 1 tsp
Garam masala - 1 tsp
Turmeric - 1/2 tsp
Oil - 4 tbsp
Salt, as required
Method for Mushroom Pulao:
Pound ginger, garlic, chilies and coriander to paste.
Parboil the rice along with salt. Drain and set aside.
In a pan heat oil and saute sliced onions till golden brown.
Add tomatoes and continue frying. Add the ground paste to this and keep frying.
Add the vegetables to this and mix well. Add the garam masala and coriander-cumin powder to this.
Add to this salt and mix well.
Add rice to this and allow the pulao to cook for 15 more minutes.
Serve hot.
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