Kumbhi Pulao

Recipe by
Total Time:
10-15 minutes
Serves: 4
Nutrition facts:

344 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Kumbhi Pulao or Mushroom Pulao is an Indian rice dish served as a Main. This recipe uses green peas to add crunch and texture to the rice

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  • 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