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Kumbhi Pulao Recipe

Kumbhi Pulao is a popular Indian Main
Author :
On :
Thursday, 20 July, 2017
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

    1. Take tandoori marinade in a bowl and add seven mushrooms (each cut into four pieces) to it.
    2. Coat them well, cover with a lid and freeze them for half an hour.
    3. Soak basmati rice in water for around an hour and boil them along with green peas (85%) in salted water.
    4. Drain and rinse with cold water and keep aside.
    5. Heat ghee in a heavy-bottomed pan and add cumin seeds and hing.
    6. 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.
    7. Add cooked basmati rice, salt and mix well. Cover with a lid and cook it for around 3-4 minutes.
    8. Turn off the heat and transfer it to a serving plate.
    9. In the same pan, add the remaining mushroom (sliced) in it and cook it for a few seconds.
    10. Garnish the plate with sliced mushrooms on top.
    11. Serve hot.
    12. Recipe Courtesy: My Own Food Court


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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