Wild Mushroom And Paneer Pulao

Ingredients list for Wild Mushroom And Paneer Pulao

• 6-8 Oyster mushrooms
• 1 cup Paneer (cottage cheese) 1/2 inch cubes
• 1 cup Basmati rice soaked
• 4 tablespoons Oil
• 1 medium Onion thickly sliced
• 2-3 cloves Garlic minced
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Coriander seeds crushed
• 1/2 teaspoon Red chilli powder
• 2 teaspoons Dried fenugreek leaves (kasoori methi)
• 6-8 Button mushrooms quartered
• to taste Salt
• a few sprigs Fresh coriander leaves

Method

1. Soak the oyster mushrooms in half a cup of water. Drain the oyster mushrooms and chop. Reserve the water in which they were soaked.
2. Heat two tablespoons oil in a non stick pan. Add the onion and garlic and sauté for two minutes. Add both the mushrooms and sauté till lightly coloured.
3. Add the turmeric powder, crushed coriander seeds, red chilli powder, kasuri methi and salt and mix. Add rice, one and half cups of water and the water in which the oyster mushrooms were soaked.
4. Reduce heat to medium, cover the pan and cook till the rice is done. Heat the remaining oil in another non stick pan. Add the paneer cubes and sauté till lightly golden. Drain and set aside. Garnish the rice with the fried paneer and coriander leaves and serve hot.

Nutrition Info