Mushroom Mint Pulao Recipe, Tila chhatto Chawal, How To Make Mushroom Mint Pulao Recipe

Mushroom Mint Pulao is an awesome and simple rice preparation made with mushroom, spices and basmati rice cooked together flavoured with fresh flavours of mint leaves. The flavours from the garam masala, browned onions and heat from green chillies makes this dish mildly spiced but is overwhelmed with the fragrance of fresh mint leaves giving a nice freshness to the aromatic basmati rice.

There are various versions of making the pulao, but as mushrooms actually has a bland taste hence they are sautéed in ghee along with whole garam masala, cumin seeds, fennel seeds, cashew nuts, onions, green chillies and mint leaves to get that extra aroma and punch. This dish is simple to prepare yet very appetizing and with the right mix of spices, fresh herbs and rice cooked together makes it an extremely scrumptious and delectable dish as all the flavours from the aromatic spices infuse into the mushrooms and rice giving the pulao a perfect zest.

Pulao Pulao or Pilaf is a very popular rice preparation where aromatic rice is cooked in a seasoned broth.  Sometimes while preparing the pulao, the rice may also attain a brownish colour by being stirred with cooked onions and large mix of spices. Depending on the local cuisine or your choice, you can add meat, seafood, vegetables and dried fruits in the pulao. It is a staple food and a national dish in Afghan, Uzbek, Tajik and Bukharan Jewish cuisines.

Pulao is cooked in various ways and cooking styles in different regions. In south Asia, pulao consists of commonly ingredients that include peas, potatoes, French beans, carrots, mutton or chicken. It is usually served during special occasions and weddings. Meat pulaos is a popular dish among the Muslim population. Pulaos are generally prepared on weekends so that the whole family can enjoy a mouth-watering meal. It is also considered as a fantastic wholesome one pot meal and for office goers, easy to carry in the lunch boxes.

Mint or Pudina leaves Mint is one of the most aromatic herbs used in Indian cooking. Fresh mint leaves has a powerful aroma and scent that engulfs the entire area around you with its minty fragrance. It is extensively used in most Indian kitchens to impart its flavours and zest into the appetizing dishes. Mint has a sweet flavour, with a cooling after-sensation. Both, fresh and dried mint are used in preparing a large number of recipes, including curries, soups, chutneys, salads, juices, and ice creams.

Apart from imparting flavours, it also has high medicinal qualities. Mint aids in digestion and other stomach related problems. It helps in eliminating toxins from the body and is a very good cleanser for the blood. Crushed mint leaves helps in whitening teeth and combat bad breath. Mint is one of the oldest and most popular natural aromatic herbs that are grown around the world. There are many different varieties of mint, each having its own subtle flavour and aroma.

Mint is extensively used in preparing a variety of dishes which includes:

Biryanis Pudina/ Mint Chutney

Mint Paratha  

Mint Coriander and Curry Leaves Thuvaiyal

Mint Chicken

Orange ginger mint cooler

Spiced Turkey With Mint Leaves

Gingered Mint Lemonade

and many more alluring, enticing and delectable recipes that you can check out at my website:

www.vahrehvah.com

How to make Mushroom Mint Pulao:

Ingredients: 

1. Basmati Rice                                    -           1 cup
2. Bay leaves                                        -           2 nos
3. Cashew nuts                                   -           100 gms
4. Cumin seeds                                   -           1 tsp
5. Fennel seeds                                   -           ¼ tsp
6. Ghee                                                  -           2 tbsp
7. Green chillies                                   -           8 nos
8. Mint leaves                                        -           1 bunch
9. Mushrooms                                       -           250 gms
10. Onions                                               -           1 no
11. Water                                                  -           1 ½ cup
12. Whole garam masala (each)          -           2 nos

Directions:

Heat ghee in a pan and when it becomes hot, add bay leaves, whole garam masala, cumin seeds, fennel seeds and sauté. Add cashew nuts and cook till they turn brown in colour. Add sliced onions, chopped mushrooms, salt, slit green chillies and mint.

Add water (ratio – for 1 cup of rice, add 1 ½ cup of water) and when the water comes to boil, add the rice and cover the pan with a lid. Cook for about 4 minutes on high flame and after 4 minutes reduce the flame to slow and cook for another 3 minutes and finally switch off the flame.

Serve hot with any spicy chicken gravy. Pudina leaves are well known for its pleasant aroma and are mainly used in cooking and garnishing foods. In India, pudina leaves are used in vegetarian as well as in non-vegetarian dishes which adds flavor and aroma to the dish.

In order to achieve the best of flavours and taste in your pulao, you must use the right amount of spices and desi ghee (clarified butter) that gives an excellent zest to your dish and tempts your palates.

To try this wonderful super delicious pulao dish, do watch and enjoy the making of Mushroom Mint Pulao at:

https://www.vahrehvah.com/mushroom-mint-pulao-recipe