Whenever I cook meat for chops or mince for cutlets or chicken for Chicken à la King, I have lots of stock left over. I always think it’s a shame to discard the stock as it has lots of dissolved nutrients. Quite often bottles of stock languish forgotten in my freezer. Therefore, I had to device methods to use up the stock. Apart from using the stock in meat curries and kurmas to improve the flavour, I found that I could also use it in simple rice preparations.
Because my son doesn’t like most vegetables, I concocted the mushroom and capsicum pulav with two foodstuffs he graciously accepts on his platter. This pulav is also dry enough for a packed lunch along with an omelet or a cutlet.
- 2 C Basmati rice
- 1 pkt / 200 gms Button Mushrooms
- 1 large Capsicum
- 1 large Onion, diced
- 2 Tomatoes
- 2 T Garlic, diced
- 1 ½ tsp Salt
- ½ tsp Pepper powder
- 3 T Oil or Ghee
- 1 C chicken stock
- 2½ C Water (hot)
- Wash and drain the basmati rice.
- Chop the tomatoes. Make a slurry in the mixie or blender.
- Wash the mushrooms thoroughly. Carefully remove charcoal grit embedded in the mushrooms and slice them.
- De-seed the capsicum. Remove stem. Chop into large pieces.
- Heat the oil in a large heavy-bottomed vessel.
- Fry the capsicum till tender. Drain and set aside.
- In the remaining oil, fry the garlic. Do not brown.
- Add the onions. Cook till translucent.
- Add the rice. Stir till the grains are coated with oil.
- Pour the tomato slurry. Mix well.
- Transfer the mushrooms. Add salt and pepper.
- Stir till well blended.
- Pour the stock and hot water. Stir. Bring to boil.
- Lower flame. Allow to cook till almost all the water is absorbed.
- Add the capsicum. Mix gently. Cover and cook for a few more minutes till dry.
- Since charcoal is used in the cultivation of white button mushrooms available here, the mushrooms always have charcoal grit embedded in their flesh. Soak the mushroom in water for about 5 minutes to loosen the grit and carefully remove them.
- Though beef and mutton stock can be used for this pulav, it tastes best with chicken stock.