Kanegach Yakkhn Pulao (Mushrooms in rice cooked the Kashmiri recipe
ingredients
1 1/2 cups (300 g) 11 oz Rice. Basmati, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
1 kg (2.2 lb) Mushrooms (guchhi), cut into 4 pieces each, washed
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1/4 cup (75 g) 2 1/2 oz Onion paste
10 Green cardamom (choti elaichi)
4 Black cardamom (badi elaichi)
10 Cloves (laung)
4 Cinnamon (dalchini), 1 inch stick
Salt to taste
1 tsp (6 g) Garlic (lasan), ground
1 cup (200 g) 7 oz Cooked yoghurt
1 1/2 tsp (3 g) Ginger powder (sonth)
1 1/2 tsp (2 g) Coriander (dhaniya) powder
1/4 tsp Black cumin (shahi jeera) seeds
1/4 tsp Black pepper (kali mirch) powder
1/4 tsp Dry mint (pudina) leaves
1 kg (2.2 lb) Mushrooms (guchhi), cut into 4 pieces each, washed
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1/4 cup (75 g) 2 1/2 oz Onion paste
10 Green cardamom (choti elaichi)
4 Black cardamom (badi elaichi)
10 Cloves (laung)
4 Cinnamon (dalchini), 1 inch stick
Salt to taste
1 tsp (6 g) Garlic (lasan), ground
1 cup (200 g) 7 oz Cooked yoghurt
1 1/2 tsp (3 g) Ginger powder (sonth)
1 1/2 tsp (2 g) Coriander (dhaniya) powder
1/4 tsp Black cumin (shahi jeera) seeds
1/4 tsp Black pepper (kali mirch) powder
1/4 tsp Dry mint (pudina) leaves
method
1. Boil the mushrooms in water for 5-7 minutes. Drain, wash in cold water and drain again.
2. Put the washed mushrooms in a pan and add the oil, onion paste, green and black cardamom, cloves, cinnamon sticks, salt, and garlic. Put the pan on heat and mix well. Stir and cook until the mushrooms are light brown in colour.
3. Add the cooked yoghurt and continue to cook until the oil separates. Add 3 cups water, dry ginger, and coriander powder. Stir to mix well. Add the drained rice. Stir. Bring to the boil, reduce heat and simmer until the rice is done.
4. Garnish with black cumin seeds, black pepper powder, and dry mint leaves.
2. Put the washed mushrooms in a pan and add the oil, onion paste, green and black cardamom, cloves, cinnamon sticks, salt, and garlic. Put the pan on heat and mix well. Stir and cook until the mushrooms are light brown in colour.
3. Add the cooked yoghurt and continue to cook until the oil separates. Add 3 cups water, dry ginger, and coriander powder. Stir to mix well. Add the drained rice. Stir. Bring to the boil, reduce heat and simmer until the rice is done.
4. Garnish with black cumin seeds, black pepper powder, and dry mint leaves.
serving amount
serves: 4
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more information
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