Mushroom-Peas Pulao

Sometimes I love taking a break from my kitchen!!! Especially when I want my hubby to cook something delicious for me... And on a perfect sunday morning, I demanded him to make one of his specialties for me. As always, he happily agreed to do tat...

I was quite relaxed assuming myself not planning dinner for that day! Few hours passed, he didn't say a word on that... But still I thought he would make something to surprise me (I always expect surprises from him) :P Then, we got into some arguments...  I wanted to have PavBhaji only n he wanted to make 'Baigan ka Bharta' for which he got praised a lot before! And booommmmm.... A big flop-show!!!

I thought of using mushrooms and green peas in dinner! Had fenugreek leaves too, so planned a "Mushroom-Mutter Malai" (my brother shared this dish 2 weeks back) and was almost ready to start making it. He said, he wanted to have something else in dinner... and we reached a conclusion to have this variety of rice - "Mushroom-Peas Pulao" :)

I didn't use much of spices to highlight the flavors of mushrooms in this dish... If you use, share with me :) 

Makes: 2 servings

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

STEPS TO FOLLOW:

- Wash and soak rice in plenty of water for half hour. Boil it in open vessel with salted water until 80%-85% 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 first. 

- After that, add garlic paste and chopped onions into it. Saute it well for a min.

- Add Sliced mushrooms and green peas into 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.

SJ's NOTE:

- You can use mint powder instead of using fresh mint paste. I usually keep my frozen mint paste handy.

- Another variety of rice consisting mushrooms & caramelized onions - Kumbhi (khumbi) Pulao:

http://myownfoodcourt.blogspot.com.au/2013/05/kumbhi-pulao.html