Spiced Kumbh Pulao Recipe – Spicy Mushroom Rice

Spiced Kumbh Pulao Recipe is basically marinated rice with mushrooms. If you love mushrooms, you can’t resist yourself adding this ‘Tandoori’ dish in your North-Indian menu. This makes for a great weekday dinner. It is a quick and easy recipe and does not take up too much time to prepare.  Basmati rice, Ginger Garlic Paste, Green peas (Matar), Button mushrooms, Onion, Tandoori Marinade, Green Bell Pepper (Capsicum), Ghee, Cumin seeds (Jeera), Asafoetida (hing), Salt   1 cup Basmati rice 1 teaspoon Ginger Garlic Paste 1/2 cup Green peas (Matar) 8 Button mushrooms , washed and cut into quarters 1 Onion 2 tablespoons Tandoori Marinade 2 teaspoon Green Bell Pepper (Capsicum) , chopped 2 tablespoon Ghee 1/2 teaspoon Cumin seeds (Jeera) pinch Asafoetida (hing) Salt , to taste     70   30     To begin making the Spiced Kumbh Pulao Recipe, take tandoori marinade in a bowl and add the mushrooms  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 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 minute.After 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.Serve Spiced Kumbh Pulao Recipe along with Tomato Onion Cucumber Raita, Palak Raita or any other Raita of your choice and a roasted papad.Notes: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.Mushrooms will release its juice which will make liquidize marinade a little. But add left-over thinner marinade along with mushrooms to make this “Kumbhi Pulao” more flavorful.