Ingredients

• 1 cup - basmati rice
• 1 tsp - ginger-garlic paste
• 1/2 cup - green peas
• 8 button mushrooms (trimmed and washed)
• 1 onion (medium)
• 2 tbsp - tandoori marinade
• 2 tsp - chopped capsicums
• 2 tbsp - ghee (clarified butter)
• 1/2 tsp - cumin seeds
• a pinch of hing
• salt - to taste

How to Make Kumbhi Pulao

• Take tandoori marinade in a bowl and add seven mushrooms (each cut into four pieces) to it.
• Coat them well, cover with a lid and freeze them for half an hour.
• Soak basmati rice in water for around an hour and boil them along with green peas (85%) in salted water.
• Drain and rinse with cold water and keep aside.
• Heat ghee in a heavy-bottomed pan and add cumin seeds and hing.
• Once it crackles, add ginger-garlic paste and saute it well. Then, add marinated mushrooms along with the capsicum and saute them for a minute.
• Add cooked basmati rice, salt and mix well. Cover with a lid and cook it for around 3-4 minutes.
• Turn off the heat and transfer it to a serving plate.
• In the same pan, add the remaining mushroom (sliced) in it and cook it for a few seconds.
• Garnish the plate with sliced mushrooms on top.
• Serve hot.
• Recipe Courtesy: My Own Food Court