One Pot Methi Mushroom Brown Rice Pulao
Delight your palate with this aromatic and wholesome One Pot Methi Mushroom Brown Rice Pulao, a perfect balance of flavors that come together effortlessly in one pot. The earthy flavors of brown rice, the unique bitterness of fenugreek leaves, and the richness of mushrooms create a dish that is not only satisfying but also nourishing. Ideal for a quick lunch or a comforting dinner, this recipe brings the essence of Indian cuisine straight to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown Rice | 1 cup |
| Button Mushrooms | 250 grams |
| Methi Leaves (Fenugreek Leaves) | 1 cup |
| Onion | 1 |
| Ginger Garlic Paste | 1 teaspoon |
| Green Chillies | 2 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 2 |
| Salt | To taste |
| Sunflower Oil | 2 teaspoons |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 220 |
| Protein | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Sugars | 2 g |
| Fat | 4 g |
| Saturated Fat | 0.5 g |
| Sodium | 250 mg |
Preparation Time
| Duration | Time |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 20 minutes |
| Total Time | 25 minutes |
Servings
| Servings | 4 |
Instructions
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Soak the Rice: Begin by washing and soaking the brown rice in water for approximately 30 minutes to enhance its cooking texture and reduce cooking time.
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Prepare Ingredients: While the rice is soaking, thoroughly wash the button mushrooms and fenugreek leaves (methi) under running water. Chop the mushrooms into slices and roughly chop the fenugreek leaves, discarding any thick stems.
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Sauté the Spices: In a pressure cooker, heat the sunflower oil over medium heat. Once the oil is hot, add the cinnamon stick, cloves, bay leaf, and cumin seeds. Sauté these spices for a minute until they start to crackle and release their aromatic flavors.
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Add Aromatics: Add the slit green chilies and ginger garlic paste to the hot oil. Sauté this mixture for about a minute, allowing the flavors to blend beautifully.
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Cook the Onion: Incorporate the chopped onion into the pot. Sauté the onion until it becomes soft and translucent, stirring occasionally to prevent sticking.
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Combine Vegetables: Once the onions are ready, add the chopped methi leaves and button mushrooms to the pot. Cook for an additional 2-3 minutes, or until the mushrooms are tender and release their moisture.
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Add Rice: Drain the soaked brown rice and add it to the mixture in the cooker. Stir everything together for about a minute to allow the rice to absorb the flavors.
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Add Water and Seasoning: Pour in 2 ½ cups of water and add salt to taste. Stir the mixture well and bring it to a rolling boil.
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Pressure Cook: Once the mixture is boiling, close the lid of the pressure cooker securely and cook the Methi Mushroom Brown Rice Pulao for 2 whistles. After this, turn off the heat and let the pressure release naturally.
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Fluff and Serve: After the pressure has fully released, open the lid carefully. Using a fork, gently fluff the pulao to separate the grains of rice.
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Serving Suggestion: Transfer the warm Methi Mushroom Brown Rice Pulao to a serving bowl and serve it hot. This dish pairs wonderfully with a refreshing Tomato Onion Cucumber Raita and crispy Papad, making it a delightful option for a weekday dinner or a packed lunch box.
Enjoy the delightful taste of Indian spices and the wholesome goodness of brown rice in this comforting One Pot Methi Mushroom Brown Rice Pulao, a dish that speaks of love and tradition in every bite!
