Ingredients

• 3/4 cup - Basmati rice
• 6 - Button mushrooms
• 1/2 cup - Green peas
• 1 tsp - Garlic paste
• 1 - Onion, chopped
• 1/2 tsp - Cumin seeds
• 1 tbsp - Olive oil
• 1/2 tsp - Crushed peppercorn
• 1 tsp - Mint paste
• 2 tsp - Lemon juice
• Salt to taste

How to Make Dhingri-Mutter Pulao

• Wash and soak the rice in plenty of water for half hour.
• Boil it in an open vessel with salted water until 80 per cent-85 per cent cooked.
• Drain and rinse with cold water.
• Wash and trim mushrooms properly and cut them into thick slices.
• Heat oil in a thick bottomed vessel, add cumin seeds and let it crackle.
• Add garlic paste, chopped onions into it and saute it well for a minute.
• Put the sliced mushrooms and green peas into a vessel along with salt and mix it well.
• Cook till water from mushrooms is evaporated completely.
• Add cooked rice and all spices into it.
• Mix everything well and cook for around 5 mins.
• Transfer to a serving plate and serve with garlicky yogurt.
• Recipe Courtesy: My Own Food Court