How to make Kanegach Pulao -
Mushroom pulao.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mushrooms (मशरूम), Basmati rice (बासमती चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Kanegach Pulao checkout Mushroom Dum Biryani, Pot Mushroom Rice, Kumbh Pulao, Mushroom Quinoa Rissotto . You can also find more Rice recipes like Dry Fruit Pulao Microwave Masale Bhat Achari Pulao Brown Rice
Kanegach Pulao Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kanegach Pulao Recipe
Mushrooms 8-10
Basmati rice 1 1/2 cups
Raisins 10-12
Asafoetida 1/4 teaspoon
Almonds 10
Saffron (kesar) 1/4 teaspoon
Ghee 4 tablespoons
Cloves 3
Cinnamon 2 one inch
Green cardamoms 3
Bay leaves 2
Dry ginger powder (soonth) 1/2 teaspoon
Salt to taste
Ver 1/2 teaspoon
Silver warq , to garnish as required
Method
Step 1
Wash, trim and cut the mushrooms into quarters. Wash and soak the rice in four cups of water for half an hour.
Step 2
Drain and discard the water. Wash raisins and pat them dry. Mix asafoetida in one teaspoon of water and keep aside.
Step 3
Blanch almonds in half a cup of hot water, peel and cut into slivers.
Step 4
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.
Step 5
Add the asafoetida water and mushrooms and stir-fry for a minute.
Step 6
Add the soaked rice with four cups of water, ginger powder and salt and cover and cook the rice till half-done.
Step 7
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.
Step 8
When done sprinkle ver and serve garnished with silver varq.
Nutrition Info
Calories : 1702 Kcal
Carbohydrates : 239.2 gm
Protein : 27.8 gm
Fat : 69.7 gm
Other : Niacin- 12.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
