Name: Mushroom Mutter Pulao recipe by Chetna Parikh at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Fresh button mushroom 1 packet; Fresh muttar 100gm; Green capsicum 100gm; Basmati rice 300gm; salt as per taste; Ghee 2 tbs; Oil 2 tbs; Cumin seeds 1tsp; Chill, ginger and garlic paste 1tbs; Whole species (Black pepper 6, Cloves 4, star anise 1, cinnamon 1, 1 bayleaf); Water 400 ml; Finely chopped coriander 1/2cup

Ingredients Serving: 4

Fresh button mushroom 1 packet
Fresh muttar 100gm
Green capsicum 100gm
Basmati rice 300gm
salt as per taste
Ghee 2 tbs
Oil 2 tbs
Cumin seeds 1tsp
Chill, ginger and garlic paste 1tbs
Whole species (Black pepper 6, Cloves 4, star anise 1, cinnamon 1, 1 bayleaf)
Water 400 ml
Finely chopped coriander 1/2cup

Instructions

Soak basmati rice for 1 hour.
Wash clean and chop mushroom in slices
Chop capsicum in slices
Heat 1tbs ghee and 2tbs oil in a pan. Add cumin seeds let them crackers.
Add all whole spices ( Black pepper, Bayleaf, Cloves, Cinnamon and Star anus). Let them released their aroma.
Add chilli, ginger and garlic paste cook it. Add chopped mushrooms, mutter and chopped capsicum and cook for 3 minutes.
Now add socked rice. Give them a good stir. After 2 minutes stirring add 400 ml of water. Add salt as per your taste.
Cover the pan with lid and cook pulao on low flame for 20 to 25 minutes or until the rice is properly cook
When pulao is ready uncover the pan for 5 minutes add remaining 1 tbs ghee stir softly. Decorate with finely chopped coriander.
Serve with crud mixed with finely chopped cucumber, tomatoes and onions.

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