South Indian · India

Fenugreek and Cilantro Mushroom Pulao

Name: Fenugreek and Cilantro Mushroom Pulao
Total time: 32 min
Yield: 2 servings
Cuisine: South Indian
Ingredients: 1 cup basmati rice; 1/2 cup mushrooms, sliced; 1/2 cup ghee; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp turmeric; 1/2 tsp sugar; 1 cup tamarind pulp; 2 cups water; Salt to taste; 1/2 tsp fenugreek seeds; 1 tbsp cilantro

Adds a nutty fenugreek and fresh cilantro for an earthy, herbaceous flavor.

32 minutes2 servings

Method

Mix fenugreek seeds into the ghee before adding seeds.
Rinse the rice and set aside.
In a pot, heat ghee, add cumin and mustard seeds, and let them sizzle.
Add turmeric, mushrooms, and tamarind pulp; cook for 2 minutes.
Add water, bring to a boil, then reduce heat and simmer until rice is cooked and mushrooms are tender.

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