Mushroom Paneer Pulao

Ingredients:
  • 2 cups basmati rice
  • 1 cup button mushrooms
  • 1 cup paneer cubes
  • 2 finely sliced onions
  • 1 tbsp. tomato pulp
  • 1 tbsp. garam masala powder
  • 1 tbsp. ginger-garlic paste
  • 5 tbsps. ghee
  • 1 tbsp. finely chopped green coriander
  • 1 tbsp. finely chopped fresh mint
  • a few cinnamon sticks, cloves and cardamom
  • 2 tbsps. cashewnuts paste
  • salt to taste

cooking time:

Method:
  1. Clean and wash the rice. Soak in water for 15 to 20 minutes.
  2. Heat 2 tbsps. of ghee in a kadai and fry the spices lightly.
  3. Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.
  4. Now mix the mushrooms and the paneer cubes along with the garam masala powder.
  5. Add cashewnut paste and about a cup of water and salt to taste.
  6. Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the remaining sliced onions till golden brown.
  7. Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.
  8. Cook till the pulao is ready. Take another big handi.
  9. Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.
  10. Then spread one third of the paneer and mushroom mixture over.
  11. Layer the second portion of rice followed by a sprinkling of the coriander and mint.
  12. Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.
  13. Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.

Good side dish to go with any any dal or curry. learn how to make mushroom paneer pulao.