Mushroom Pullao (Khumbi Pullao)

2 cups long grain rice
4 cups water
16 oz mushrooms, sliced
1 small onion, sliced
3 tablespoons of oil
1 clove garlic, minced
1/2 teaspoon fresh ginger, grated
1 teaspoon garam masala

In a large saucepan, heat the oil. Add onion and garlic and saute until they are just beginning to brown, about 2-3 minutes. Add mushrooms and cook until they begin to “shrink” and slightly brown, about 2-4 minutes. Add the rice, ginger, garam masala and saute 2 minutes. Then, add the water and bring to a boil. Reduce heat to low, cover and simmer for about 25 minutes. Stir and serve.

Comments are closed.