To start making the Mushroom Pulav recipe, wash and soak basmati rice in water for 1/2 an hour. Drain and maintain apart.
Warmth ghee in a stress cooker or sauce pan on medium warmth. As soon as scorching, add the caraway seeds and saute for a number of seconds. Add chopped onions, inexperienced chilli and cinnamon stick and saute until onion turns golden brown.
Now add the sliced mushroom together with turmeric and salt and saute until the mushrooms flip shiny and scale back in amount. Mushrooms launch lots of water when cooked, so saute till the water evaporates.
Add the cardamom, cloves, star anise and bay leaves and saute for a couple of minutes. Now add the basmati rice and stir always on a medium flame for five minutes until the rice turns shiny and begins crackling.
Add the two cups of water and verify for salt. (add extra salt if essential). Add chopped coriander and mint leaves.
Cowl the pan and as soon as the combination involves a boil, flip the warmth to low and simmer till all of the water is absorbed. Flip off the warmth and permit the rice to relaxation for about 5 minutes earlier than opening.
Warmth ghee in a small pan; add the onion and saute till caremelized.
Separate the rice with a fork with out urgent it an excessive amount of. Garnish with caremelized onions and roasted cashew and raisins.
Serve Mushroom Pulav together with Boondi raita for a weekday lunch or dinner.
