Mushroom Paneer Pulao Recipe

Mushroom Paneer Pulao


2 cups basmati rice

1 cup button mushrooms

1 cup paneer cubes

2 finely sliced onions

1 tbsp. tomato pulp

1 tbsp. garam masala powder

1 tbsp. ginger-garlic paste

5 tbsps. ghee

1 tbsp. finely chopped green coriander

1 tbsp. finely chopped fresh mint

a few cinnamon sticks, cloves and cardamom

2 tbsps. cashewnuts paste

salt to taste

How to make mushroom paneer pulao :

Clean and wash the rice. Soak in water for 15 to 20 minutes.

Heat 2 tbsps. of ghee in a kadai and fry the spices lightly.

Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.

Now mix the mushrooms and the paneer cubes along with the garam masala powder.

Add cashewnut paste and about a cup of water and salt to taste.

Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the remaining sliced onions till golden brown.

Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.

Cook till the pulao is ready. Take another big handi.

Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.

Then spread one third of the paneer and mushroom mixture over.

Layer the second portion of rice followed by a sprinkling of the coriander and mint.

Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.

Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.

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