Try this interesting recipe if you’re bored of the same old pulaos and biryanis!
MUSHROOM AND PINE NUTS PILAF
Ingredients
1½ cups Basmati rice, soaked
2 oyster mushrooms
3-4 dried shitake mushrooms, soaked
5-6 button mushrooms
5-6 brown Shimeji mushrooms
5-6 white Shimeji mushrooms
2 tbsps toasted pine nuts + for garnish
2 tbsps olive oil
1 large onion, sliced
2-3 star anise
2 bay leaves
4-5 green cardamoms
5-6 cloves
Salt to taste
4-5 dates, roughly chopped
½ tsp garam masala powder
3 cups vegetable stock
2 tbsps freshly chopped parsley leaves + for garnish
Fried onion for garnish
Method
1. Roughly chop oyster mushrooms, and strain the shitake mushrooms and roughly chop. Reserve shitake soaked water.
2. Roughly chop button mushrooms, brown Shimeji and white Shimeji, and set aside.
3. Heat olive oil in a non-stick deep pan, add onion, and sauté well. Add star anise, bay leaves, green cardamoms, cloves and mix well. Cook till onion turns light golden brown.
4. Add mushrooms and sauté well. Add salt and sauté for 2-3 minutes on high heat.
5. Add ¾ cup water and mix well. Add reserved water and mix well. Cook for 2-3 minutes.
6. Add pine nuts and mix well. Add roughly chopped dates and mix well. Add garam masala powder, mix well and cook for 1 minute.
7. Add rice and mix well. Adjust the salt, mix well and add vegetable stock, mix well and let it come to a boil on high heat.
8. Reduce the heat, cover and cook till the rice is cooked completely.
9. Open the lid and sprinkle chopped parsley and mix well. Take it off the heat.
10. Transfer to a serving plate, garnish with pine nuts, chopped parsley and fried onion. Serve hot.
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