Dhingri Matar Pulao
by Foodie #601338
10 Sep 2013
This recipe has been viewed 6493 times
Mild flavors with very less amount of spices to highlight the flavors of mushrooms n matar in this dish!!!
Dhingri Matar Pulao recipe - How to make Dhingri Matar Pulao
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
3/4 cup long grained rice (basmati)
6 mushrooms (khumbh)
1/2 cup green peas
1 tsp garlic (lehsun) paste
1 chopped onion
1/2 tsp cumin seeds (jeera)
1 tbsp olive oil
1/2 tsp freshly ground black pepper (kalimirch) powder
1 tsp mint (phudina) paste
2 tsp lemon juice
salt to taste
Method
- Method
- Wash and soak rice in plenty of water for half hour.
- Boil it in open vessel with salted water until 80%-85% cooked. Drain and rinse with cold water.
- Wash and trim mushrooms properly and cut them into thick slices.
- Heat oil in a thick bottomed vessel. Add cumin seeds and let it crackle first.
- Add garlic paste and chopped onions into it. Saute it well for a min.
- Add mushrooms and green peas into vessel along with salt and mix it well.
- Cook till water from mushrooms is evaporated completely. Add cooked rice and all spices into it.
- Mix everything well and cook for around 5 mins.
- Transfer to a serving plate and serve with garlicky yogurt.
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