Easy pulao recipes such as this Mushroom and Peas Pulao will make a fantastic lunch box recipe both for kids and office goers alike. Pack this pulao for your kids lunch box, I assure you that the lunch box will come back empty and they will be asking you to make it often as well.

Also this Mushroom and Peas Pilaf will make a wonderful main dish for any party. If you happen to be hosting one and looking for an easy to make one pot meal, to have your guests enthralled, this is the one for you. Before you begin do check out how to clean mushrooms easily.

Few weeks back, a personnel from Dalmia Continental Pvt Ltd wrote to me asking if I would like to sample their newest introduction to the Indian market, Hudson Canola Oil. As I happen to use their Leonardo Olive oil and know its quality, I readily agreed and the sample of 1 liter bottle was immediately delivered to my home in superbly packed condition.I have read about canola oil being used as the most consumed vegetable oil in many households across the U.S and Canada when I go through many recipes of their origin. Canola oil promises lowest saturated (bad) fat, higher MUFA to reduce heart diseases, High Omega-3 and Omega 6 content, Zero trans fats and with highest smoking point this oil allows multiple re-use as well.

Upon using it, I found that the oil is not only neutral in flavor but also did not give any distinctive smell or taste to the dish. I’m fully satisfied that this oil is indeed perfect for Indian cooking and you can use it safely to prepare all kinds of Indian dishes involving various methods of cooking like deep frying, grilling, roasting etc.,

Mushroom Peas Pulao Recipe

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Ingredients:

• Mushrooms - 200 gms/1 carton
• Peas, fresh - 300 gms
• Rice - 2 cups/400 gms
• Onion, medium - 2
• Garlic - 5 pods
• Ginger - 1 inch piece
• Green Chillies - 2
• Cardamom - 2
• Cloves - 3
• Cinnamon - 1 inch stick
• Bay Leaf - 1
• Red Chili powder - 1 tsp
• Black pepper powder - 1/2 tsp
• Garam Masala powder - 1 tsp
• Water - 4 cups
• Lemon juice - 1/2 tsp (optional)
• Coriander leaves - 1 handful
• Salt - to taste
• Canola Oil - 4 tbsp

Instructions:

1. Wash and soak the rice in water for 10-15 minutes.
2. Meanwhile, chop the onions into julienne, grate both garlic and ginger and keep aside. Clean the mushrooms and quarter them. Slit the green chillies. Chop the coriander finely.
3. Heat a Pressure cooker with oil. When warm add the whole spices like cardamom, bay leaf, cloves and cinnamon and sauté for a few seconds till the aroma arises.
4. Now add the onion along with a pinch of salt and saute till it turns light brown in color.
5. Now add the grated garlic and ginger and saute for a minute till you get the aroma. Now add the quartered mushrooms and cook further. The mushrooms will initially start leaving out water as they wilt and soften. Cook till the water let by them dries out and the mushrooms have become brown in color.
6. Add the shelled out peas, slit green chilies, red chili powder, pepper powder, garam masala powder and mix well.
7. Add soaked and drained rice, water, salt, chopped coriander and mix thoroughly. Close with the lid and cook over medium flame for 2 whistles and switch off stove.
8. After the pressure releases completely, open the lid, sprinkle lemon juice (if using) and gently mix taking care not to break the rice. Garnish with more coriander leaves if preferred.
9. Serve hot with any raita.