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Main Ingredients | Mushrooms, Basmati rice |
Cuisine | Indian |
Course | Rice |
Prep Time | 31-40 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Kanegach Pulao
- 8-10 Mushrooms
- 1 1/2 cups Basmati rice
- 10-12 Raisins
- 1/4 teaspoon Asafoetida
- 10 Almonds
- 1/4 teaspoon Saffron (kesar)
- 4 tablespoons Ghee
- 3 Cloves
- 2 one inch Cinnamon
- 3 Green cardamoms
- 2 Bay leaves
- 1/2 teaspoon Dry ginger powder (soonth)
- to taste Salt
- 1/2 teaspoon Ver
- as required Silver warq , to garnish
Method
- Wash, trim and cut the mushrooms into quarters. Wash and soak the rice in four cups of water for half an hour.
- Drain and discard the water. Wash raisins and pat them dry. Mix asafoetida in one teaspoon of water and keep aside.
- Blanch almonds in half a cup of hot water, peel and cut into slivers.
- Soak saffron in two teaspoons of water and keep aside. Heat ghee in a vessel, add cloves, cinnamon, green cardamoms, bay leaves and allow them to crackle.
- Add the asafoetida water and mushrooms and stir-fry for a minute.
- Add the soaked rice with four cups of water, ginger powder and salt and cover and cook the rice till half-done.
- Add the almonds, raisins and saffron water, mix well and cook the rice on dum for another ten to fifteen minutes. Add more water if required.
- When done sprinkle ver and serve garnished with silver varq.
Nutrition Info
Calories | 1702 |
Carbohydrates | 239.2 |
Protein | 27.8 |
Fat | 69.7 |
Other Fiber | Niacin- 12.2mg |
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