Chettinad Mushroom Pulao
Equipment
Ingredients
Main Ingredients
basmati rice (washed, soaked)
300 g
mushrooms (sliced)
250 g
onion (thinly sliced)
2 piece
tomato (chopped)
2 piece
garlic (minced)
4 clove
ginger (minced)
1 tbsp
green chili (slit)
2 piece
Spices & Seasonings
cumin seeds
1 tsp
fennel seeds
1 tsp
black peppercorns
1 tsp
cardamom pods
4 piece
cinnamon stick
1 piece
cloves
3 piece
bay leaves
2 piece
turmeric powder
0.5 tsp
red chili powder
1 tsp
coriander powder
1 tsp
salt
1.5 tsp
Liquids & Fats
coconut milk
200 ml
water
300 ml
sunflower oil
3 tbsp
Instructions
Prepare the rice
Wash and soak basmati rice for 20 minutes, then drain.
Prepare the masala base
Heat oil in a heavy-bottomed pot. Add whole spices and let them splutter.
Sauté aromatics
Add sliced onions and sauté until golden brown. Add garlic, ginger, and green chilies.
Add tomatoes and spices
Add chopped tomatoes and cook until soft. Add turmeric, chili powder, coriander powder, and salt.
Cook mushrooms
Add sliced mushrooms and cook for 3-4 minutes until they release moisture.
Add rice and liquids
Add soaked rice, coconut milk, and water. Mix gently and bring to a boil.
Simmer the pulao
Cover and cook on low heat for 15 minutes until rice is tender and liquid is absorbed.
Rest and serve
Turn off heat and let rest for 5 minutes. Fluff with fork and serve hot.
Original recipe
Storage
Store in airtight container. Reheat with a sprinkle of water to maintain moisture.
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