Pakashastra

Pakashastra

Monday, January 9, 2017

Quinoa Mushroom Pulao

Quinoa is a gluten-free grain, has high protein, high fiber, high antioxidants and a low glycemic index. Quinoa, thus one of the healthiest and most nutritious grains has now become a trend and has reached a "superfood" status.

This Quinoa Mushroom Pulao is easy to prepare, needs few ingredients and busting with Indian flavors.

Serves: 2

Ingredients:

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

For Garnishing:

Spring Onion, chopped - 1/4 cup
Cilantro/Coriander Leaves
Slivered Almonds and Cashewnuts





Method:
  1. Bring 2 cups of water to boil in a sauce pan.
  2. Meanwhile, clean quinoa thoroughly under running water using a mesh strainer.
  3. 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.
  4. Heat oil in a large pan.
  5. Add bay leaf, star anise, cardamom pods, cinnamon and cloves. Saute until the spices are slightly roasted and fragrant.
  6. Now add minced green chilis. Saute for about half a minute.
  7. Add sliced onions, ginger paste and garlic paste.Saute until onion turns translucent.
  8. Add sliced mushrooms and saute until they are tender. Do not over-cook the mushrooms.
  9. Sprinkle turmeric powder, pulao masala and salt. Mix until well combined and cook for 2 to 3 minutes.
  10. 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.
  11. Garnish with spring onion, cilantro, slivered almonds and cashewnuts.
  12. Serve hot with raitha.
Note:

  1. I used white quinoa for the above recipe. You can try red or black quinoa too.
  2. Cooking quinoa so that it is not mushy and each grain is separate is very important. Follow the instructs 
  3. You can try various combinations of fresh green peas, sweet corn, paneer or other vegetables.

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