Pack yourself a lunch box to look forward to. Mushroom Pulao with raita is a healthy, delicious meal that one can have for lunch. When adding a variety to the lunch box becomes a bit of a chore, this hassle-free recipe is surely going to delight you. Check out chef Ruchi Bharani's take on this meal.

Ingredients:

For Pulao:
1 piece cinnamon
2 cloves
1 bay leaf
1/2 tsp cumin seeds
1 cup of button mushrooms
1 1/2 cup of water
Salt to taste
coriander Leaves
1 onion chopped
1 tsp ginger garlic paste
3/4 cup rice
1 cup tomato puree
1/4 tsp garam masala

For Raita:
coriander leaves (chopped)
1 green chilli
mustard seed powder
yogurt
1 cucumber - grated and water squeezed out

Method:

To make pulao:
- Heat ghee in a pan.
- Once the ghee is hot, add the cinnamon and cloves, cumin seeds and bay leaf.
- Add the chopped onions and let them cook until they are brown.
- Add the garlic paste to the above ingredients.
- Add the button mushrooms and green peas and saute them for a minute.
- Add the tomato puree and let it cook for atleast 4-5 minutes. Let it dry out slightly.
- Add the soaked rice to the above ingredients and stir well.
- Add the garam masala and salt to taste and mix well.
- Add water to the pulav and cover the rice with a lid. Keep checking on the rice.
- When there's very little water left, give it a final stir and then turn off the flame.
- Add the coriander leaves to the rice and stir well.
- Cover it with a lid for about 5 minutes before serving.

To make raita:
- Chop up the coriander leaves, slit a green chilli from the centre and powder some mustard seeds using a rolling bin.
- In a bowl, add the chilled yogurt and whisk it slightly.
- Add little mustard seed powder, slit green chilli, coriander leaves, cumin seed powder and salt to taste to the yogurt.
- Squeeze out some water from the grated cucumber and add the cucumber to the yogurt.
- The raita is ready to be served.

Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya,