1 cup Basmati Rice
1 teaspoon Ginger-Garlic paste
1/2 cup Green peas
8 Button Mushrooms (trimmed & washed)
1 Onion (medium)
2 tablespoons Tandoori marinade
2 teaspoon Chopped capsicums
2 tablespoon Ghee (Clarified butter)
1/2 teaspoon 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.
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.