Garden Paushtik Pulao – A rice preparation with spinach and mushroom

The title of this recipe takes me down memory lane. My visit, years ago, to a friend’s mushroom garden, with the baby mushrooms hanging from the thatched roof of the garden, hidden in straw bundles, and the cool air(by constant watering) is still a green memory. The blend of lovely fresh spinach and mushrooms in this dish is a perfect blend for a nutritious meal. This tasty pulao adds to the variety of rice preparations of the Indian cuisine.

Ingredients

  • Basmati Rice – 1 Cup (soak for ½ hour )
  • Spinach chopped – 300g
  • Onion sliced -­­2
  • Mushroom diced -100g
  • Tomato cut into cubes – 1
  • Chilli powder – 1 tsp
  • Garam masalas/whole spice powder – ½  tsp
  • Salt – to taste
  • Oil – 3 tsp
  • Garnishing – sautéed Mushrooms

 

For the special paste

Ingredients:

  • Ginger Garlic Paste – 2 tsp
  • Green Chillies – 2-3
  • Seed of moti elaichi/big cardamom
  • Saunf/Fennel seeds – 1tsp

Method for special paste:

Mix the above ingredients and keep aside.

Method

  • Heat oil in a non-stick pan. Add sliced onions and fry till golden brown.
  • Add special paste and cook for 3 min, add diced mushrooms and cook till tender.
  • Put in red chilli powder, garam masala/whole spice powder, salt. Add spinach and tomatoes. Stir well.
  • Add rice with 1.5 cups of water (mushroom gives out water) and cook with lid on low flame till done. (Ensure rice does not over cook.)
  • Garnish with sautéed mushroom.
  • Serve hot with raita. (aloo raita/ bhoondi raita/pineapple raita)

Preparation Time: 25-30 minutes

Serves: 6-8

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