Mushroom & Parmesan Pulao

About Mushroom & Parmesan Pulao

Ingredients

• Basmati rice, soaked for 15 minutes 1 cup
• Button mushrooms, quartered 8 to 10
• Parmesan cheese, grated 30 gms
• Cinnamon 1 inch
• Cloves 3
• Ghee 3 tsps
• Cumin seeds 1 tsp
• Medium onion, sliced 1
• Ginger, chopped 1 inch
• Garlic cloves, chopped 6
• Green chillies, chopped 2
• Salt to taste
• Fresh mint leaves a few

How to Make Mushroom & Parmesan Pulao (Stepwise Photos)

Method

1. Heat 3 cups of water in a deep non-stick pan, add cinnamon, cloves and 1 tsp ghee. When it comes to a boil add drained rice and cook till just done. Drain and set aside.
2. Heat remaining ghee in another deep non-stick pan, add cumin seeds, onion, ginger and garlic and saute till onion turns golden.
3. Add mushrooms, green chillies, salt and mint leaves and mix well. Add rice and mix gently.
4. Transfer into a serving platter, sprinkle parmesan cheese on top and serve hot.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps