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Gobi Mushroom Matar Pulao

Kankana Saxena
Gobi Mushroom Matar Pulao is a quick one pot rice pilaf. Prepared with lots of aromatic whole spice and homemade garam masala, this is a great weeknight meal. Having said that, it can easily make a showstopper appearance in your festive or celebratory feast spread.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course Rice Dishes
Cuisine Indian
Calories 353 kcal

Ingredients
 

  • ½ of a cauliflower head (cut the florets into small bite size)
  • 8 oz brown mushroom
  • 1 red onion (7 oz)
  • ½ cup frozen peas
  • 2 cups basmati long grain rice
  • 1 inch fresh ginger
  • 1 green chili
  • 3 garlic cloves
  • 1 tablespoon oil
  • 3 tablespoons ghee
  • ¼ cup chopped cilantro leaves
  • salt to taste

spices

  • 1 cinnamon stick
  • 1- star anise
  • Few cloves
  • 1 black cardamom
  • Few green cardamoms
  • Stone flower Spice (Dagar Phool)
  • 1 dry mace
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 3 bay leaves
  • 1 and ½ tablespoons

Instructions
 

  • Slice the mushroom into quarters or halves based on the size of the mushroom.
  • Also slice the cauliflower florets into bite size.
  • Wash the rice multiple times to drain out excess starch, and keep aside to be used later.
  • Blend the ginger, garlic and green chili and keep aside.
  • Thinly slice the red onion.
  • In a heavy bottom skillet or pan, pour the ghee and oil. Once it heats up, scatter the whole spices and let it sizzle for a few seconds.
  • Add the grated garlic ginger and green chili and stir it around for 1 minute.
  • Scatter the red onion, season with salt and cook until it's softened.
  • Add the mushroom and cook for 2 minutes.
  • Add the cauliflower and cook for 2 minutes.
  • Sprinkle the garam masala and toss it around.
  • Stir in the washed rice, add the peas and pour 4 cups water. Season with salt and crank up the heat to bring the water to boil. Then bring the heat to medium and cover the pan. Let the rice cook for 15 to 17 minutes.
  • After 17 minutes or so, the water should be absorbed. Use a fork and fluff the rice. Add the cilantro leaves and mix it around.
  • Serve the warm Pulao with yogurt and pickle on the side. z

Video

Notes

KEY TIPS to get fluffy rice pulao

Washing the Rice: Start by washing the rice multiple times until the milky water is gone and you see clear water when soaked. Washing the rice is very important as it will take away all the excess starch in the rice grains. If it's too starchy, then the grains will not stay separated after cooking and your Pulao will not turn out mushy.
Ratio of Rice to water: The typical ratio for long grain basmati rice is 2 cups water to 1 cup rice. You will have to adjust the ratio based on the type of rice you are using.
Cooking Technique: Once you add the water, bring it to boil, then cover the pan and let it simmer for roughly 15 to 17 minutes. The water should be absorbed by then. Switch off the heat and remove the lid for it to cool down a little. Use a fork and fluff the rice.

Nutrition

Serving: 1gCalories: 353kcalCarbohydrates: 49gProtein: 8gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 25mgSodium: 181mgFiber: 6gSugar: 6g
Keyword main course, rice dish, vegetarian