Kanegach Yakkhn Pulao (Mushrooms in rice cooked the Kashmiri) Recipe- Cookitsimply.com

Name: Kanegach Yakkhn Pulao (Mushrooms in rice cooked the Kashmiri) Recipe- Cookitsimply.com
Ingredients: 11 oz Rice Basmati (washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained); 2.2 lb Mushrooms (guchhi, cut into 4 pieces each, washed); 3 1/2 floz Vegetable oil; 2 1/2 oz Onion paste; 10 Green cardamom (choti elaichi); 4 Black cardamom (badi elaichi); 10 Cloves laung; 4 Cinnamon (dalchini, 1 inch stick); Salt to taste; 1 tsp Garlic (lasan, ground); 7 oz Cooked yoghurt; 1 1/2 tsp Ginger powder (sonth); 1 1/2 tsp Coriander (dhaniya powder); 1/4 tsp Black cumin (shahi jeera seeds); 1/4 tsp Black pepper (kali mirch powder); 1/4 tsp Dry mint (pudina leaves)

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Kanegach Yakkhn Pulao (Mushrooms in rice cooked the Kashmiri) 11 oz Rice Basmati (washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained) 2.2 lb Mushrooms...

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Ingredients

11 oz Rice Basmati (washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained)
2.2 lb Mushrooms (guchhi, cut into 4 pieces each, washed)
3 1/2 floz Vegetable oil
2 1/2 oz Onion paste
10 Green cardamom (choti elaichi)
4 Black cardamom (badi elaichi)
10 Cloves laung
4 Cinnamon (dalchini, 1 inch stick)
Salt to taste
1 tsp Garlic (lasan, ground)
7 oz Cooked yoghurt
1 1/2 tsp Ginger powder (sonth)
1 1/2 tsp Coriander (dhaniya powder)
1/4 tsp Black cumin (shahi jeera seeds)
1/4 tsp Black pepper (kali mirch powder)
1/4 tsp Dry mint (pudina leaves)