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Mushroom and Eggplant Pulao Popular

Category : Rice Specialities

Author : TajRecipe

Date : 8/23/2006

Rating: Rating 3.8 ( 3.8 ) by 8 users

1 cup basmati rice, soaked
2 oz eggplant, chopped and par-boiled
2 oz mushrooms, chopped
2 tbsp ghee
1 onion, chopped
1 tsp cumin seeds
Pinch of asafoetida
2 1/2 cups stock
1/2 tsp cayenne
1 tsp garam masala
1 lemon, sliced
1. Heat the ghee in the pan and fry the onions until golden brown.

2. Stir in the cumin seeds and asafoetida.

3. Add the stock and bring to the boil.

4. Add the rice, eggpant and mushrroms and season with salt and cayenne.

5. Cover and simmer for 15 minutes until the rice is tender.

6. Remove the lid, sprinkle with garam masala and cook for 5 minutes.

Serve garnished with the lemon slices.

Serves 4-5.

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