Mushroom Paneer Pulao recipe


  • 2 cups basmati rice
  • 1 cup button mushrooms
  • 1 tablespoon tomato pulp
  • 1 cup paneer cubes
  • 1 tablespoon ginger-garlic paste
  • 2 finely sliced onions
  • 5 tablespoons ghee
  • 1 tablespoon garam masala powder
  • 1 tablespoon finely chopped fresh mint
  • A few cinnamon sticks, cloves and cardamom
  • 1 tablespoon finely chopped green coriander
  • 2 tablespoons cashew nuts paste
  • Salt to taste

Cooking Instructions

Clean and wash the rice. Soak in water for 15 to 20 minutes.

Heat 2 tablespoons. of ghee in a kadai and fry the spices lightly.

Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.

Now mix the mushrooms and the paneer cubes along with the garam masala powder.

Add cashew nut paste and about a cup of water and salt to taste.

Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the
remaining sliced onions till golden brown.

Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.

Cook till the pulao is ready. Take another big handi.

Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.

Then spread one third of the paneer and mushroom mixture over.

Layer the second portion of rice followed by a sprinkling of the coriander and mint.

Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.

Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.

09 Mar 2011     1104 views     NON-Vegetarian       Rice and Grains > Pulao

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