Kumbhi Pulao

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

344 calories, 9 grams fat

Course: Main Recipe
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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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