Achaari Mushroom and Peas Pulav

Recipe by
Total Time:
50 minutes
Serves:4
Rated 5 based on 100 votes
5
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Healthy Veg schezwan fried rice, Best Udupi Dosa, Easy Pasta with Punjabi Tadka

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5

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