How to make Wild Mushroom And Paneer Pulao -
Mushroom pulao made special with the addition of wild mushrooms
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Oyster mushrooms , Paneer (cottage cheese) (पनीर)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Ghee Molaga Podi Rice Syun Pulao Lebanese Pilaf Lucknowi Chicken Biryani
Wild Mushroom And Paneer Pulao Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Wild Mushroom And Paneer Pulao Recipe
Oyster mushrooms 6-8
Paneer (cottage cheese) 1/2 inch cubes 1 cup
Basmati rice soaked 1 cup
Oil 4 tablespoons
Onion thickly sliced 1 medium
Garlic minced 2-3 cloves
Turmeric powder 1/2 teaspoon
Coriander seeds crushed 1 teaspoon
Red chilli powder 1/2 teaspoon
Dried fenugreek leaves (kasoori methi) 2 teaspoons
Button mushrooms quartered 6-8
Salt to taste
Fresh coriander leaves a few sprigs
Method
Step 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.
Step 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.
Step 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.
Step 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
Calories : 1805 Kcal
Carbohydrates : 188.6 gm
Protein : 50.6 gm
Fat : 93.2 gm
Other : Niacin- 8.7mg
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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.
