Methi Mushroom Rice

Steps: 

1. Clean, wash the mushrooms and cut them into two pieces. Slice Onions and make ginger garlic paste. Wash the rice, drain the water and keep aside.

2. To a blender add Methi, coriander leaves, green chillies and grind them to a fine paste. 

3. Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.

4. Add ghee to the inner cooking pot and allow it to melt. Add cinnamon, Star anise, cardamom, cloves and sauté for a minute.

5. Now add the sliced onion, mushrooms and saute until it becomes translucent. Add ginger garlic paste and continue to sauté for 3 minutes 

6. Then add ground methi, coriander paste, garam masala and sauté for another 2 minutes.

7. Add basmati rice, salt,  required water and give it a stir. Press cancel button to stop saute.

8. Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.

9. Press the ‘Biriyani’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking

10. After Pre-Cooking is done the cooking countdown will appear and starts down from 15 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.

11. Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.

12. Now TWIST and Open the cooker. Add few spoons of lemon juice to the rice and give it a gentle mix. Switch to Keep warm or Off mode. 

13. Serve Methi Mushroom rice with raitha/salad.