Pack yourself a lunch box to look forward to. Mushroom Pulao with raita is a healthy, delicious meal that one can have for lunch. When adding a variety to the lunch box becomes a bit of a chore, this hassle-free recipe is surely going to delight you. Check out chef Ruchi Bharani's take on this meal.
Ingredients:
For Pulao: 1 piece cinnamon 2 cloves 1 bay leaf 1/2 tsp cumin seeds 1 cup of button mushrooms 1 1/2 cup of water Salt to taste coriander Leaves 1 onion chopped 1 tsp ginger garlic paste 3/4 cup rice 1 cup tomato puree 1/4 tsp garam masala
For Raita: coriander leaves (chopped) 1 green chilli mustard seed powder yogurt 1 cucumber - grated and water squeezed out
Method:
To make pulao: - Heat ghee in a pan. - Once the ghee is hot, add the cinnamon and cloves, cumin seeds and bay leaf. - Add the chopped onions and let them cook until they are brown. - Add the garlic paste to the above ingredients. - Add the button mushrooms and green peas and saute them for a minute. - Add the tomato puree and let it cook for atleast 4-5 minutes. Let it dry out slightly. - Add the soaked rice to the above ingredients and stir well. - Add the garam masala and salt to taste and mix well. - Add water to the pulav and cover the rice with a lid. Keep checking on the rice. - When there's very little water left, give it a final stir and then turn off the flame. - Add the coriander leaves to the rice and stir well. - Cover it with a lid for about 5 minutes before serving.
To make raita: - Chop up the coriander leaves, slit a green chilli from the centre and powder some mustard seeds using a rolling bin. - In a bowl, add the chilled yogurt and whisk it slightly. - Add little mustard seed powder, slit green chilli, coriander leaves, cumin seed powder and salt to taste to the yogurt. - Squeeze out some water from the grated cucumber and add the cucumber to the yogurt. - The raita is ready to be served.
