Tomato Mushroom Pulao

Mushrooms are a low-calorie food usually eaten cooked or raw and as garnish to a meal. Mushrooms are a good source of vitamin B, and  are used in many cuisines  like  Chinese, Korean, European, Japanese and Indian. Indians replace Mushrooms in the place of meat. 
For day 2 of BM 38, I made healthy and delicious Tomato Mushroom Pulao. This 1 pot meal is simple and easy to prepare in under 40 minutes. Here goes the recipe.....

We need:

Basmathi rice 2 cups
Tomato 2
 Baby mushroom 2 cups
Peas 1/2 cup
Onion sliced 1/2 cup
Cashew nuts 10
Curry leaves 4
Cinnamon stick 1 inch
Cloves 3
Cardamom 3
Bay leaf 1
Black peppercorns  10
Mint leaves chopped 1/2 cup
Cilantro chopped 1/2 cup
Haldi / turmeric powder 1/2 spoon
Chili powder 1spoon
Salt to taste
Oil 5 spoons

Method:

Heat oil and add whole  spices, saute for a minute and add cashew nuts.
Fry for few seconds and add sliced onions and curry leafs.
Saute till onions turn light brown.
Now add chopped tomato and Mushroom pieces. 
I have used baby  mushrooms here, you can use any kind of mushrooms.
Add salt and cook till mushrooms are 70 % cooked.
Now add frozen peas,chili powder, chopped cilantro and mint leaves.
Mix  well and add washed long grain / basmathi rice.
Fry for 4 to 5 minutes and add  4 cups of water.
Adjust salt to taste.
Cook on high flame for 5 minutes, now reduce heat to medium high.
Cover and cook till done.
Serve hot with raita or any gravy curry.


Check to see what my fellow bloggers are cooking for BM 38