If you love mushrooms, you can't resist yourself adding this 'Tandoori' dish in your North-Indian menu... :)
Makes: 2 servings
1 cup Basmati Rice
1 tsp Ginger-Garlic paste
1/2 cup Green peas
8 Button Mushrooms (trimmed & 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
- Take tandoori marinade in a bowl and add 7 mushrooms (each cut into 4 pieces) into it.
- Coat them well, cover with a lid and keep in freeze for half 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 heavy-bottomed pan and add cumin seeds, hing.
- Once it crackles, add ginger-garlic paste and saute it well. Then, add marinated mushrooms along with capsicum and saute them for a min.
- Add cooked basmati rice, salt and mix well. Cover with a lid and cook it for around 3-4 mins.
- Turn off the heat and transfer it to a serving plate.
- In the same pan, add remaining 1 mushroom (sliced) in it and cook it for a few seconds.
- Garnish the plate with sliced mushrooms on top and sprinkle caramelized onions* on the plate.
* Caramelized Onions: Cut onions in thin strips. Heat 1/2 tsp of oil in pan and add onions. Sprinkle a little salt over it to make it crispy. Roast it till dark brown in color. Transfer it to some bowl and keep aside.
- I have had this variety before cooked in a "Kumbh" - a kind of pot, so I call it Kumbhi :P
- Mushrooms will release its juice which will liquidize marinade a little. But add left-over thinner marinade along with mushrooms to make this "Kumbhi Pulao" more flavorful.