This Quinoa Mushroom Pulao is easy to prepare, needs few ingredients and busting with Indian flavors.
Quinoa - 1 cup
Water - 2 cups
Cooking Oil - 3 tablespoons
Bay Leaf - 1
Star Anise - 2
Cardamom Pods - 4, crushed
Cinnamon - 1" stick
Cloves - 6
Peppercorns - 8
Green Chili - 3, minced (adjust as per your spice level)
Onions - 1 large, sliced
Ginger Paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Portobello Mushrooms - 10, sliced
Turmeric Powder - 1/2 teaspoon
Pulao Masala Powder - 1 tablespoon
Salt to taste
Spring Onion, chopped - 1/4 cup
Slivered Almonds and Cashewnuts
- Bring 2 cups of water to boil in a sauce pan.
- Meanwhile, clean quinoa thoroughly under running water using a mesh strainer.
- Add quinoa to boiling water, lower the flame, cover the sauce pan with a lid and cook until all the water is evaporated. Turn off the flame and gently fluff it up using a fork. Keep it aside.
- Heat oil in a large pan.
- Add bay leaf, star anise, cardamom pods, cinnamon and cloves. Saute until the spices are slightly roasted and fragrant.
- Now add minced green chilis. Saute for about half a minute.
- Add sliced onions, ginger paste and garlic paste.Saute until onion turns translucent.
- Add sliced mushrooms and saute until they are tender. Do not over-cook the mushrooms.
- Sprinkle turmeric powder, pulao masala and salt. Mix until well combined and cook for 2 to 3 minutes.
- Now add cooked quinoa, mix gently until well combined. Cover the pan and cook on low flame for 2 to 3 minutes more and turn off the flame.
- Garnish with spring onion, cilantro, slivered almonds and cashewnuts.
- Serve hot with raitha.
- I used white quinoa for the above recipe. You can try red or black quinoa too.
- Cooking quinoa so that it is not mushy and each grain is separate is very important. Follow the instructs
- You can try various combinations of fresh green peas, sweet corn, paneer or other vegetables.