Now a days everyone wants to have one pot meal most of the time.
No wonder me too opt for it.
When I chanced to see Shreela Sasidharan‘s post on Broccoli Mushroom Corn Rice. I decided I have to give it a try.
I didn’t have broccoli with me so decided to go ahead with soya nuggets instead.
So prepared this Soya Mushroom Sweetcorn Pulao in 20 mins from start to finish.
Do try Shreela Sasidhran’s recipes I bet you will get the best result always. Very easy and ready in a ziffy kind of recipes.
I have made slight changes in original recipe.
Soya Mushroom Sweetcorn Pulao ( Original Recipe Credit Shreela Sasidhran)
Basmati Rice – 1 cups (I have used India Gate Dubar)
Mushroom – 2 large button mushroom( Cleaned and chopped in quare pieces)
Sweetcorn – 2 Tsp ( I have used fresh sweetcorns)
Soya nuggets – 10
Oil – 4 Tbsp
Ginger – 1tsp chopped finely
Garlic – 1tsp chopped finely
Bay leaf – 1
Whole Black Pepper – 5
Green Cardamom – 2
Salt – as needed
Chilli sauce – 1 tsp
Soya sauce – 1 tsp
Salt to taste.
Water – 1 ½ cup
Black pepper powder – A pinch freshly crushed
Mint leaves – For garnish
Carrot – For garnish chopped in any shape
Wash the Basmati rice only one and then soak the rice in 1 and ½ cup water.
Heat a pressure cooker with oil and temper with bay leaf, whole black pepper and cardamom.
Then add the chopped ginger and garlic.Fry a little.
Then add mushroom first and saute for some time.
Then add the sweetcorn and soya nuggets.
Then add the chilli sauce and soya sauce.
Add the soaked rice and water in which the rice is soaked and add the salt.
Add the tomato,chilli,ginger,garlic paste and saute unil raw smell goes off.
Pressure cook for 1 whistle and simmer for 5 mins. Switch off the flame.
Once the pressure releases, fluff it with a fork.
Spicy and flavourful Mushroom soya sweetcorn pulao is ready.
Garnish with fresh mint leaves, carrot and a drizzle of black pepper powder.
Serve hot with any raita.