Recipe Wild mushroom and paneer pulao


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Oyster mushrooms--6-8
Button mushrooms, quartered--6-8
Basmati rice, soaked
Oil--4 tablespoons
Onion , thinly sliced--1 medium
Garlic, minced
2-3 cloves
Turmeric powder--1/2 teaspoon
Coriander stems, crushed--1 teaspoon
Red chilli powder--1/2 teaspoon--
Dried fenugreek leaves (kasoori methi)--2 teaspoons
Salt to taste
Cottage cheese (paneer), 1/2 inch cubes--1 cup
Fresh coriander sprigs--a few

Soak the oyster mushrooms in half a cup of water. Drain the oyster mushrooms and chop. Reserve the water in which they were soaked. Heat two tablespoons oil in a non stick pan. Add the onion and garlic and sauté for two minutes. Add both the mushrooms and sauté till lightly coloured. Add the turmeric powder, crushed coriander seeds, red chilli powder, kasuri methi and salt and mix. Add rice, one and half cups of water and the water in which the oyster mushrooms were soaked. Reduce heat to medium, cover the pan and cook till the rice is done. Heat the remaining oil in another non stick pan. Add the paneer cubes and sauté till lightly golden. Drain and set aside. Garnish the rice with the fried paneer and coriander leaves and serve hot.