How to make Kanegach Pulao - Mushroom pulao.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mushrooms (मशरूम), Basmati rice (बासमती चावल)

Cuisine : Indian

Course : Rice

Kanegach Pulao Recipe Card

Kanegach Pulao

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

For more recipes related to Kanegach Pulao checkout Mushroom Dum Biryani, Pot Mushroom Rice, Kumbh Pulao, Mushroom Quinoa Rissotto . You can also find more Rice recipes like Set Curd Rice, Chutney Pulao With Paneer And Corn, Mor Koolu, Kolambi Bhaat.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kanegach Pulao Recipe

  • Mushrooms 8-10

  • Basmati rice 1 1/2 cups

  • Raisins 10-12

  • Asafoetida 1/4 teaspoon

  • Almonds 10

  • Saffron (kesar) 1/4 teaspoon

  • Ghee 4 tablespoons

  • Cloves 3

  • Cinnamon 2 one inch

  • Green cardamoms 3

  • Bay leaves 2

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Salt to taste

  • Ver 1/2 teaspoon

  • Silver warq , to garnish as required


Step 1

Wash, trim and cut the mushrooms into quarters. Wash and soak the rice in four cups of water for half an hour.

Step 2

Drain and discard the water. Wash raisins and pat them dry. Mix asafoetida in one teaspoon of water and keep aside.

Step 3

Blanch almonds in half a cup of hot water, peel and cut into slivers.

Step 4

Soak saffron in two teaspoons of water and keep aside. Heat ghee in a vessel, add cloves, cinnamon, green cardamoms, bay leaves and allow them to crackle.

Step 5

Add the asafoetida water and mushrooms and stir-fry for a minute.

Step 6

Add the soaked rice with four cups of water, ginger powder and salt and cover and cook the rice till half-done.

Step 7

Add the almonds, raisins and saffron water, mix well and cook the rice on dum for another ten to fifteen minutes. Add more water if required.

Step 8

When done sprinkle ver and serve garnished with silver varq.