Kanguchi Pulao (Mushroom Pulao) Recipe

PERSON
Comments (1) 7397 Views 4444
Submited by ~sani~ from Karachi

Kanguchi Pulao (Mushroom pulao) – Prepare delicious Kanguchi Pulao (Mushroom pulao) at home by checking the recipe online from this page. You can get the ingredients require Read More

Kanguchi Pulao (Mushroom pulao) – Prepare delicious Kanguchi Pulao (Mushroom pulao) at home by checking the recipe online from this page. You can get the ingredients required for this recipe in your kitchen and can follow the method for perfect results. Do share your feedback after making it. Hide

INGREDIENTS

1) Rice(washed, soaked in water) 1 1/2 cups

2) Black mushrooms (guchhi) 100 g

3) Ghee 5 tbsp

4) Cloves (hung) 6

5) Black cardamom (badi elaichi) 4

6) Green cardamom (choti elaichi) 6

7) Cinnamon (dalchini), 1"" sticks 3

8) Bay leaves (tej patta) 3

9) Almonds (badaam), blanched 5 tbsp

10) Asafoetida (hing) a pinch

11) Salt to taste

12) Water 3 cup

13) Ginger powder (sonth) 1 tsp

14) Saffron (kesar) 2 pinches

15) Garam masala 1 tsp

METHOD

1. Slit the mushrooms lengthwise and wash well.
2. Heat the ghee in a heavy-bottomed pot, add cloves, black and green cardamom, cinnamon sticks, bay leaves, and almonds.
3. Stir for a few seconds, then add the mushrooms.
4. Add asafoetida and salt, saute for 1 minute, and then add:the rice (drained).
5. Stir gently, add 3 cups water and bring to the boil.
6. Add ginger powder. Mix the saffron in 2 tsp of hot water and crush with a spoon.
7. Add to the rice mixture, cook covered for 15 minutes.
8. When the water is almost absorbed, transfer the pot over an electric hot plate or a griddle (tawa) and cook covered on low heat till the rice is done.
9. Sprinkle garam masala before serving.

You may also like

REVIEWS & DISCUSSIONS

I ate some really delicious Kanguchi Pulao (Mushroom pulao) at my friend’s house. I asked her to share the recipe and she recommended me your page. Consider this as my feedback on your Kanguchi Pulao (Mushroom pulao) recipe. It is simply too good!
By: Hizazi, Form: Faisalabad, on 31 Aug, 2016