Kanegach Yakkhn Pulao (Mushrooms in rice cooked the Kashmiri)

Kanegach Yakkhn Pulao (Mushrooms in rice cooked the Kashmiri)

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Servings: 4
Calories: 667


  • 11 oz Rice Basmati washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
  • 2.2 lb Mushrooms guchhi, cut into 4 pieces each, washed
  • 3 1/2 floz Vegetable oil
  • 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 Garlic lasan, ground
  • 7 oz Cooked yoghurt
  • 1 1/2 tsp Ginger powder sonth
  • 1 1/2 tsp 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


  • Boil the mushrooms in water for 5-7 minutes. Drain, wash in cold water and drain again.
  • 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.
  • 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.
  • Garnish with black cumin seeds, black pepper powder, and dry mint leaves.
Calories: 667 kcal
Carbohydrates: 89 g
Protein: 17 g
Fat: 30g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 6 mg
Sodium: 51 mg
Potassium: 1167 mg
Fiber: 9 g
Sugar: 8 g
Vitamin A: 73 IU
Vitamin C: 13 mg
Calcium: 204 mg
Iron: 4 mg
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