Kanegach Pulao Mushroom pulao. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update 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 Advertisment 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 Advertisment 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 #Asafoetida #Cloves #Ghee #Mushrooms #Raisins #Ver Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article