Contest January 2010 Winners

Joan_mushroom-fruit-and-vegetable-pulavFIRST PLACE:

  • Joan created Mushroom, Fruit and Vegetable Pulav. The full recipe is listed below.

jaya-rai_vegetable-pulavSECOND PLACE:

  • Jaya Rai from Amsterdam created a different version ofVegetable Pulav (also listed below).

Other top contributions are also worth mentioning here. Thank you for participating:

  • Lata Narayanan
  • Adelina Moraru
  • Shruthi Udupa
  • Madhurya Karthik
  • Richa Agarwal
  • Smita Srivastava
  • Rosha Hebsur
  • Rinku Sharma
  • Shamal Pakti
  • Rashmi Krishnappa
  • Shahi
  • Meeta Sarpota

Mushroom, Fruit and Vegetable Puluv

Serves 6


  • 2 Tbs. oil or ghee
  • 1 cup dried mushrooms pieces , soaked , softened and drained
  • 1/2 cup raisins: dark or light
  • 1/2 cup cashew pieces
  • 1/2 cup diced dried mango, pineapple or papaya
  • 2 cups basmati rice
  • 3 cups water or vegetable broth
  • 1 cinnamon stick optional
  • 1 tsp garam masala powder
  • few strands of saffron, optional
  • salt, pepper, powdered cardamom to taste
  • 1 cup frozen green peas
  • 1/2  cup fine cubed cooked sweet carrots
  • variations: add some chopped chilies or garlic


  • Cover, and soak the rice in water 1/2 hour and rinse and drain well.
  • Place rice in pot with 3 cups water or broth, cinnamon stick and or saffron if using.
  • Bring to boil over medium heat and let boil uncovered 5 minutes.
  • Cover and simmer another 5 minutes or so.
  • Remove from heat, place paper towel under cover ( absorbs excess moisture ) and cover again.
  • Let sit ( rice will finish cooking ) while you are preparing the fruits, nuts and vegetables.
  • In a large pan or pot, heat oil or ghee and cook the soaked and drained mushrooms, nuts, raisins and dried fruit until well heated. Add the peas and cooked carrots
  • Lastly add the cooked rice and stir and combine with a fork.
  • Season to taste with salt and pepper, garam masla powder a bit.
  • Place on platter and serve with desired condiments etc

Jaya’s Vegetable Pulav


  • Ghee or oil: 2 tbs
  • 2 tsp Panch phoran (fennel/sauf  seeds, coriander seeds, mustard seeds, cumin seeds, fenugreek seeds)
  • 1 tbsp Onions Chopped (optional)
  • 1 cup Carrot (Grated)
  • 1 Bunch Spinach (boiled and ground into paste)
  • 1 tsp Garam masala
  • 2 cups Rice
  • 4 cups Water


  • Wash the rice and set it aside.
  • Heat the ghee /oil in a pan, Add panch phoran and let it splutter.
  • Add  onions, cook till onions are light golden
  • Add carrot and spinach & saute for couple of minutes.
  • Add rice and  sauté it for 2 mins
  • Add water and garam masala.
  • Let it cook on high till water starts to boil.
  • Simmer the heat and cook the rice till all the water is evaporated.
  • Serve hot with your favorite Soup or curd

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