Easy to do lunch box recipe for Mushroom Pulao. Can be put together in under 30 minutes. Perfect for the busy mornings. Seasoned with black pepper. Made in Pressure cooker. Can be made in rice cooker too. With step by step pictures.
I am not a morning person and I think I can never be one. I am the snooze button type hopeless morning person. I am always late in the mornings and I am always looking for the easiest recipes for breakfast and lunches. This is my own recipe that arose out of necessity. This is now a staple as it turns out delicious every single time and perfect for my kind of mornings. Here is how to do it.
Wash and soak the basmati rice in water before starting to cook.
Heat ghee in a pressure pan and add in the clove, cardamom and cinnamon stick. Add in the sliced onions and saute till the onions are nice and brown. It will take about 6-7 minutes.
Grind the garlic, ginger and black pepper with little water to a smooth paste. Set aside. Black pepper is what gives the heat to the recipe. If you want a really spicy pulao, you can add a couple of slit green chillies. But I prefer just black pepper.
Add in the ground paste and salt and fry for 5-6 minutes till the mixture is very dry. Streaks of oil will start appearing on top when the mixture is well fried and dry.
Now comes a very unusual ingredient. I add a teaspoon of Italian seasoning. Any store bought variety would do. I think it pairs perfectly well with the mushrooms and pepper. This is an optional ingredient. You can skip it if you do not want to use it.
Add in the chopped button mushrooms. Add a lot of mushrooms. It imparts an excellent earthy flavour to the pulao. I also added fresh green peas. It makes for a complete meal as peas is high in protein. Saute for 10 minutes. No need to add water at this stage. The mushroom will cook in its own juices.
Once the mushrooms are half cooked and has shrunk a little, add in the water and drained rice. I use 1.5 cups of water to every cup of rice used. Stir well. Cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to settle on its own. Note: If cooking in the rice cooker, bring the water and rice to a boil, transfer it to a rice cooker and cook till the pulao is done.
Open the cooker after 20 minutes and fluff up the rice.
Serve with raita. It stays so well and fluffy and makes it perfect for the lunch box!
- 2 tablespoon ghee
- 2 cloves
- 1 cardamom
- 1 inch cinnamon stick
- 2 medium onions, sliced
- 5 cloves garlic
- 1 inch piece ginger
- 1 tablespoon black pepper
- 1 1/4 teaspoon salt
- 1 teaspoon Italian seasoning (optional)
- 300 grams (about 3 cups ) button mushrooms, cut into 4
- 1/2 cup fresh green peas
- 1 cup basmati rice
- 1.5 cup water
- Wash and soak the basmati rice in water before starting to cook.
- Heat ghee in a pressure pan and add in the clove, cardamom and cinnamon stick. Add in the sliced onions and saute till the onions are nice and brown.
- Grind the garlic, ginger and black pepper with little water to a smooth paste. Set aside.
- Add in the ground paste and salt and fry for 5-6 minutes till the mixture is very dry.
- Add in the italian seasoning, mushrooms and peas.Saute for 10 minutes.
- Add in the drained rice and water. Cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to settle on its own.
- Open the cooker after 20 minutes and fluff up the rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Indian
- 2 tablespoon ghee
- 2 cloves
- 1 cardamom
- 1 inch cinnamon stick
- 2 medium onions, sliced
- 5 cloves garlic
- 1 inch piece ginger
- 1 tablespoon black pepper
- 1 1/4 teaspoon salt
- 1 teaspoon Italian seasoning (optional)
- 300 grams (about 3 cups ) button mushrooms, cut into 4
- 1/2 cup fresh green peas
- 1 cup basmati rice
- 1.5 cup water
- Wash and soak the basmati rice in water before starting to cook.
- Heat ghee in a pressure pan and add in the clove, cardamom and cinnamon stick. Add in the sliced onions and saute till the onions are nice and brown.
- Grind the garlic, ginger and black pepper with little water to a smooth paste. Set aside.
- Add in the ground paste and salt and fry for 5-6 minutes till the mixture is very dry.
- Add in the italian seasoning, mushrooms and peas.Saute for 10 minutes.
- Add in the drained rice and water. Cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to settle on its own.
- Open the cooker after 20 minutes and fluff up the rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/mushroom-pulao-recipe-easy-mushroom-pulao/
Broccoli Paratha made with shredded broccoli that’s stuffed inside whole wheat atta dough. Healthy paratha recipe. With step by step pictures.
My husband Vinodh travels for work in metro. He gets super excited on his way back from work as he passes via the wet market and he picks up produce for me. He is my big blessing. But, he picks up so much produce that I need to keep arranging and rearranging things in the small compact fridge of my tiny kitchen. He picked up big bags of broccoli 2 times last week. I am on a Broccoli cooking spree. Instead of the usual soup and stir fry, I tried it as a stuffing in paratha and I should say that we loved it. We had it for dinner yesterday and I am making it for dinner again today. Here is how to make it.
Dough First lets make chapati dough. Refer to this recipe video below for making chapati dough. Once the dough is ready, set aside on a bowl to rest. https://www.kannammacooks.com/soft-chapati-recipe/
Filling We will make the filling for the parathas. I have used 2 Broccoli heads today. The broccoli needs to be shredded fine. You can do this in a food processor or mixie. Break the broccoli florets roughly and add it to the mixie. Don’t add too much at a time. Shred the broccoli in batches. If doing by mixie, pulse it several times until its finely shredded. While grinding broccoli, add in green chillies and ginger along with the broccoli and grind.
Some of the broccoli bits may remain in pieces. Its fine. Remove and add it to the next batch and grind again. Be sure to remove big bits as it will interfere while stuffing and pop out of the dough. Big bits = mess. So make sure there are no big bits of broccoli remaining. Set aside.
Heat a pan and add in the finely shredded broccoli mixture along with a tablespoon of chickpea flour (besan) and salt. You can add a tablespoon of all purpose flour (maida) instead of besan. The broccoli has a lot of moisture and the besan will help in absorbing the excess moisture. If there is lot of moisture left, rolling the dough along with the stuffing will be impossible. Saute for around 5 minutes till the mixture looks dry. Set aside to cool completely.
Stuffing Take a golf ball size of dough and slightly flatten the dough on a well floured surface. Make a small ball out of broccoli mixture ( a lime size ball) and place it in the middle of the flattened dough.
Stretch the dough and pick up the edges of the dough and pinch on top. Keep doing it until the entire broccoli ball is covered and closed. Repeat with the remaining dough mixture. Let the dough balls rest for at-least 5 minutes before proceeding.
Dust the dough ball generously in flour. The dusting flour is key so that the filling doesn’t come out while rolling. It also absorbs the excess moisture.
Start rolling the dough gently. GENTLY! VERY GENTLY FELLAS! If you roll vigorously, the stuffing will pop out. Handle the dough as gently as possible and dust with flour if the dough is sticking. Spread the dough to a 4-5 inch circle.
Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil to the top of the paratha and cook for a minute. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the paratha on both the sides. I have used 1/2 a teaspoon of oil for each paratha. If you want a crispy paratha, add in more oil or ghee. To finish the cooking, add a few drops of butter on the paratha, brush it and roast for about 10 seconds.
Serve warm with curd and pickle.
- Chapati dough
- 2 Broccoli heads
- 3 green chillies
- 1 inch piece ginger
- 1 tablespoon besan (chickpea flour)
- 1/2 teaspoon salt
- Atta – Whole wheat flour for dusting
- 2 tablespoon sunflower oil / ghee
- 1 tablespoon butter
- Shred the broccoli in a food processor. While shredding broccoli, add in green chillies and ginger along with the broccoli and shred.
- Heat a pan and add in the finely shredded broccoli mixture along with a tablespoon of chickpea flour (besan) and salt.
- Saute for around 5 minutes till the mixture looks dry. Set aside to cool completely.
- Take a golf ball size of dough and slightly flatten the dough on a well floured surface. Make a small ball out of broccoli mixture ( a lime size ball) and place it in the middle of the flattened dough.
- Stretch the dough and pick up the edges of the dough and pinch on top. Keep doing it until the entire broccoli ball is covered and closed.
- Repeat with the remaining dough mixture. Let the dough balls rest for at-least 5 minutes before proceeding.
- Dust the dough ball generously in flour. Roll gently to a 4-5 inch circle.
- Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil to the top of the paratha and cook for a minute. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the paratha on both the sides.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Brunch
- Cuisine: Indian
