Ingredients

• 1.5 cup - Basmati rice/ broken basmati
• 4 cups - water
• 250 g - button mushroom, diced
• 1 cup - peas
• 1 cup - spring onion, sliced
• 1 cup - red onion, sliced
• 4 green chillies, chopped
• 1 tsp - fenugreek seeds/ methi dana
• 1/2 tsp - nigella seeds / kalonji
• 1 tsp - fennel seeds/ saunf
• 1/2 tsp - carom seeds/ Ajwain
• 1 tsp - cumin seeds / jeera
• Spices:
• 1 tsp - red chilli powder
• 1 tsp - chaat masala
• 1/2 tsp - cumin powder
• 1 tsp - biryani masala
• 1 tsp - peppercorn , crushed
• 1/2 pinch - red food coloring
• Salt to taste
• 4 tbsp - canola/ vegetable oil

How to Make Achaari Mushroom and Peas Pulav

• Wash and soak rice in 1 cup water for 20 minutes.
• Heat oil in a cooker, add fennel seeds, nigella seeds, fenugreek seeds, carom seeds and cumin seeds.
• Saute for 1/2 a minute.
• Add sliced onions and green chillies. Saute for 2 minutes.
• Add all the spices, food colouring and salt, mix well.
• Now add mushroom and peas. Saute for 2-3 minutes.
• Add soaked rice and 3 cups water.
• Cook for 1 whistle or if using pan bring to boil, cover the lid and cook on simmer till pulav is done.
• Serve hot with chutney and boondi raita.
• Recipe Courtesy: Cooking With Sapana