Spiced Kumbh Pulao Recipe (Spicy Mushroom Rice)
Kumbhi Pulao is 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.
Serve the Spicy Kumbhi Pulao with your favourite raita recipe.
Other recipes that you can try with mushrooms are:
- 1 cup Basmati rice
- 1 teaspoon Ginger garlic paste
- 1/2 cup Green peas (Matar)
- 8 Button mushrooms , trimmed and washed
- 1 Onion
- 2 tablespoons Tandoori Marinade
- 2 teaspoon Green Bell Pepper (Capsicum) , chopped
- 2 tablespoon Ghee
- 1/2 teaspoon Cumin seeds
- pinch Asafoetida (hing)
- Salt , to taste
Directions for Spiced Kumbh Pulao Recipe (Spicy Mushroom Rice)
To begin the preparation of Spicy Kumbh Pulao, 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.
Serve the Spicy Kumbh Pulao hot for a weeknight dinner.
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.
Shruti is no chef, but she loves adapting recipes and taking the recipe to a new level. She is a big-time food lover, but a break in professional career made her dig into the culinary world much more than before! She enjoyed a migration from "Food Lover" to "Food Blogger". Visit http://myownfoodcourt.blogspot.com for sights & and smells of Indian and World dishes.