Cook basmati rice with little salt until tender, set aside and allow to cool. Sprinkle the saffron water on the cooled basmati rice here and there. In a deep pan heat enough oil, when hot add the sliced onions and fry till brown, add the ginger and garlic paste and fry till the raw smell leaves. Next add the red chilly powder, turmeric powder and ground masala powder and saute for few more mins. Now add the tomato and cook till tomato is mashed. Add mushrooms,coriander leaves, salt and mix well the gravy. Add the Basmati rice to the mushroom mixture and mix well without breaking the basmati rice. Serve mushroom pulao with raita or curry of your choice.
This is an interesting recipe, which came out from our love with peanuts. My hubby is crazy about peanuts that sometimes he adds peanuts to the side dishes as I keep cooking them. These even include dishes like upma and even cabbage and okra fry. As I cooking this curry, I saw some boiled peanuts from yesterday’s snack lying in the fridge. They immediately went into the mushroom fry and were relished until it was over :) If raw cashews are available, they can be added too. It will be just as divine!
INGREDIENTS:
Mushrooms, any type, 1 packet.
Red onions, medium-size, 2.
Cooked and deshelled peanuts, ½ cup.
Ginger-garlic paste, 1teaspoon.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Garam masala (optional), ½ teaspoon.
Turmeric powder, ¼ teaspoon.
Fennel seeds, ¼ teaspoon.
Curry leaves and cilantro for garnishing.
Salt as per taste.
PREPARATION:
Dice the onions finely and slice the mushrooms thinly.Heat a pan with some oil.When the oil is hot enough, add the fennel seeds and fry for 2 seconds.Add the onions and curry leaves and sauté for a few minutes until the onions turn brown.Now add the ginger-garlic paste and keep sautéing until everything is well blended. Add all the powders and salt and mix everything well and cook for 5 minutes until the powders lose their raw smell. Now add the mushrooms and peanuts and keep cooking under medium flame. After 10 minutes, the mushrooms oozes out all the water and the dish will turn dry. Garnish with chopped cilantro and serve hot curry with rice or chapthis.
