How to make MBPS pulao -
Mushrooms, baby corns, paneer, spinach and green peas enrich this pulao.
This recipe is contributed by Member Bhuvana Viju.
Main Ingredients : Cooked basmati rice (पके हुए बासमती चावल), Mushrooms (मशरूम)
Cuisine : Indian
Course : Rice
For more recipes related to MBPS pulao checkout Rice In Lotus Leaf, Baked Palak Paneer Rice, Thai Biryani, Thai Style Fried Rice . You can also find more Rice recipes like Vegetable Biryani Jain Dum Biryani Carrot-Coconut Rice Sweet and Sour Chicken Rice
MBPS pulao Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for MBPS pulao Recipe
Cooked basmati rice 3 cups
Mushrooms quartered 1 1/2 cups
Paneer (cottage cheese) cubed fried 1 cup
Green peas boiled 1/2 cup
Spinach leaves (palak) chopped 1/2 cup
Cloves 6
Green cardamoms 6
Cinnamon 2 inch stick
Fennel seeds (saunf) 2 tablespoons
Ghee 4 tablespoons
Bay leaves 2
Onions chopped 3 medium
Spring onion greens chopped 1/2 cup
Ginger-garlic paste 3 tablespoons
Green chillies chopped 3
Salt to taste
Coconut milk 1/2 cup
coriander leaves for garnish
Method
Step 1
In a blender; blend cloves, green cardamoms, and cinnamon and fennel seeds to a fine powder. Set aside.
Step 2
Eat ghee in a non stick pan, add bay leaves, onion and sauté till pink. Add spring onions, ginger garlic paste and green chillies. Sauté for two minutes.
Step 3
Add the above spice powder and mix for two minutes. Add mushrooms and sauté for two minutes. Sprinkle two tablespoons water. Toss well.
Step 4
Add baby corn, cottage cheese, green peas, spinach leaves, rice and salt. Mix well. Add coconut milk and cook for five minutes. Garnish with coriander leaves and serve hot.
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