Vegetarian Recipe

Achaari Mushroom and Peas Pulav



1.5 cup – Basmati rice/ broken basmati
4 cups – water
250 g – button mushroom, diced
1 cup – peas
1 cup – spring onion, sliced
1 cup – red onion, sliced
4 green chillies, chopped
1 tsp – fenugreek seeds/ methi dana
1/2 tsp – nigella seeds / kalonji
1 tsp – fennel seeds/ saunf
1/2 tsp – carom seeds/ Ajwain
1 tsp – cumin seeds / jeera
1 tsp – red chilli powder
1 tsp – chaat masala
1/2 tsp – cumin powder
1 tsp – biryani masala
1 tsp – peppercorn , crushed
1/2 pinch – red food coloring
Salt to taste
4 tbsp – canola/ vegetable oil

How to Make Achaari Mushroom and Peas Pulav

Wash and soak rice in 1 cup water for 20 minutes.
Heat oil in a cooker, add fennel seeds, nigella seeds, fenugreek seeds, carom seeds and cumin seeds.
Saute for 1/2 a minute.
Add sliced onions and green chillies. Saute for 2 minutes.
Add all the spices, food colouring and salt, mix well.
Now add mushroom and peas. Saute for 2-3 minutes.
Add soaked rice and 3 cups water.
Cook for 1 whistle or if using pan bring to boil, cover the lid and cook on simmer till pulav is done.
Serve hot with chutney and boondi raita.
Recipe Courtesy: Cooking With Sapana

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