Kanguchi Pulao (Mushroom pulao)

Kanguchi Pulao (Mushroom pulao) Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Rice Recipes.

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To Prep

To Cook

Servings

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Recommended By Chef	To Prep
To Cook	Servings
8334	0

Ingredients

1) RIce(washed, soaked in Water) 1 1/2 cups
2) Black Mushrooms (guchhi) 100 g
3) Ghee_gid11'>Ghee 5 tbsp
4) Cloves_gid309'>Cloves (hung) 6
5) Black Cardamom (badi elaichi) 4
6) Green Cardamom (choti elaichi) 6
7) Cinnamon_gid308'>Cinnamon (dalchini), 1"" sticks 3
8) Bay leaves (tej patta) 3
9) Almond_gid33'>Almonds (badaam), blanched 5 tbsp
10) Asafoetida_gid293'>Asafoetida (hing) a pinch
11) Salt_gid22'>Salt to taste
12) Water_gid27'>Water 3 cup
13) Ginger_gid29'>Ginger powder (sonth) 1 tsp
14) Saffron_gid350'>Saffron (kesar) 2 pinches
15) Garam masala 1 tsp

How to make Kanguchi Pulao (Mushroom pulao)

METHOD:

1. Slit the mushrooms lengthwise and wash well.
2. Heat the ghee in a heavy-bottomed pot, add cloves, black and green cardamom, cinnamon sticks, bay leaves, and almonds.
3. Stir for a few seconds, then add the mushrooms.
4. Add asafoetida and salt, saute for 1 minute, and then add:the rice (drained).
5. Stir gently, add 3 cups water and bring to the boil.
6. Add ginger powder. Mix the saffron in 2 tsp of hot water and crush with a spoon.
7. Add to the rice mixture, cook covered for 15 minutes.
8. When the water is almost absorbed, transfer the pot over an electric hot plate or a griddle (tawa) and cook covered on low heat till the rice is done.
9. Sprinkle garam masala before serving.

Posted By: ~Sani~, karachi

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