Kashmiri Morel Pulao
Kashmiri Morel Pulao is a flavorful and aromatic dish that is perfect for weight loss. This recipe uses less oil, making it a great option for those looking to maintain a healthy diet. This dish is gluten-free and vegetarian, making it suitable for many dietary preferences. Morel mushrooms are a rich source of protein, fiber, and other essential nutrients, making this dish a healthy and nutritious meal. However, people with mushroom allergies should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
146 kcal
Protein
3 g
Carbs
24 g
Fat
4 g
Fiber
2 g
Ingredients
Red Onion
0.5 cup, sliced (80g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Plain Water
2 medium cup (500g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Basmati Rice (Raw)
1 small cup (100g)
Morel Mushroom
0.5 cup, sliced (100g)
Instructions
Preparation
-Soak Basmati rice for 30 minutes.
-Soak morel mushrooms in warm water for 30 minutes.
Cooking Steps
Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter.
Add sliced onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add soaked morel mushrooms and sauté for 3-4 minutes until they are cooked.
Add turmeric powder, coriander powder, garam masala powder, and salt. Stir well.
Add soaked basmati rice and sauté for 2-3 minutes until the rice is coated in the masala.
Add 2 cups of water and stir well. Close the pressure cooker lid and cook for 2 whistles.
Let the pressure release naturally before opening the lid. Fluff the rice with a fork.
Garnish with fresh coriander leaves and serve hot.