Mushroom and Bell Pepper Pulav: A Flavorful Delight with a Touch of Coconut
Indulge in the goodness of Mushroom and Bell Pepper Pulav – a symphony of aromatic spices and vibrant vegetables that come together to create a delectable one-pot meal. This recipe is a celebration of earthy mushrooms, colorful bell peppers, the irresistible fragrance of basmati rice along with the touch of coconut milk.
How to make MUSHROOM AND BELL PEPPER PULAV :
Begin by preparing the veggies and setting all the required ingredients ready for the pulao. It is a one-pot meal and comes together quickly if everything is prepped.
I have used finely chopped kale leaves; it’s a good way to include greens in your kids’ diet. Coconut milk is optional, but it imparts a delightful aroma and lends a melt-in-the-mouth texture to the rice.
Serving suggestion for MUSHROOM AND BELL PEPPER PULAV
Serve the aromatic Mushroom and Bell Pepper Pulav with a side of plain yogurt or cucumber raita. A sprinkle of fresh chopped cilantro over the pulao adds a burst of color and flavor. You can also enjoy it with a simple salad on the side. For a more indulgent meal, pair the pulao with a creamy vegetable curry or a protein-rich lentil dish. Enjoy the wholesome and flavorful pulao as a satisfying main course.
Mushroom and Bell Pepper Pulav
Ingredients
- Oil
- 1/2 inch cinnamon stick
- 2 cloves lavang
- 2 bay leaves
- 1/2 tsp cumin seeds jeera
- 1/2 tsp shahi jeera optional
- 1 onion finely chopped
- 1 tbsp ginger and garlic paste
- 8 oz mushrooms sliced
- 4-5 big Lacinato kale finely chopped
- 1 bell pepper half red and half yellow, diced
- 2-4 tbsp thick coconut milk optional, for a creamy touch
- 1 cup basmati rice
- 2 cups water
- 1/2 tsp kasuri methi dried fenugreek leaves
- Finely chopped coriander leaves for garnish
Instructions
- In a large pan or pot, heat oil over medium heat. Add the cinnamon stick, cloves, bay leaves, cumin seeds, and shahi jeera (if using). Let the spices sizzle and release their fragrant aroma.
- Stir in the finely chopped onions and sauté until they turn golden brown.
- Add the ginger and garlic paste to the pan, and cook for a minute until the raw smell dissipates.
- Toss in the sliced mushrooms and chopped Lacinato kale. Sauté until the mushrooms turn tender and release their moisture, then continue to fry until the water evaporates or dries out.
- Add the diced bell peppers of your choice to the pan and cook for a few minutes until they become slightly soft yet still retain their crunch.
- For a creamy twist, you can pour in 2-4 tablespoons of thick coconut milk, infusing the pulao with a delicate coconut flavor.
- Rinse the basmati rice thoroughly under cold water until the water runs clear. Add the rice to the pan, mixing it well with the sautéed vegetables.
- Pour in 2 cups of water, bringing the mixture to a boil. Lower the heat, cover the pan, and let the pulao simmer until the rice is cooked to perfection.
- Crush the kasuri methi between your palms and sprinkle it over the pulao, adding a delightful touch of aroma.
- Garnish the Mushroom and Bell Pepper Pulav with finely chopped coriander leaves, infusing the dish with a fresh burst of flavor.
- Serve this fragrant and colorful pulav as a standalone meal or as a delightful accompaniment to your favorite Indian dishes.
