Mushroom peas pulao

Mushrooms, as  I said in my earlier posts, are my favorite and I can't resist cooking with it at least once in a week.And this time, I prepared this for my best friend who was invited for the lunch. This is such an easy to follow recipe, which you will never go wrong. On a busy morning, when you are running out of time, this is a perfect recipe to make for your kids and hubby for their lunch boxes. 
There is no any special ingredient added nor any special way to prepare this recipe. You must have the correct measurement and that's all about it..

Also, if you are also a fan of mushrooms, like me, check my other mushroom recipes.

Kadai Mushroom Masala
Mushroom Rolls

Here's the recipe...

Ingredients

• Mushrooms - 200 gms
• Boiled green peas - 1 cup (I used frozen)
• Long grained basmati rice - 2 cups
• Ghee - 2 tblspn
• Cinnamon - 1 inch stick
• Bay leaf - 1, broken
• Cardamom - 2 nos
• Cloves - 4 nos
• Star anise - 1 no
• Fennel seeds - 1 tsp
• Cumin seeds - 1 tsp
• Ginger garlic paste - 1 tblspn
• Green chillies - 2 (Or according to taste)
• Onion - 1 no, thinly sliced
• Tomato - 1, cubed
• Curd - 1 tblspn
• Mint leaves -1/2 cup, chopped finely (avoid stems)
• Coriander leaves - 1/2 cup, chopped finely (include stems)

Spice Powders

• Turmeric powder - 1/4 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Garam masala powder - 1 tsp
• Biriyani masala powder - 1 tsp (Optional)

Method

• Wash and soak basmati rice in water for about 15 - 20 minutes
• Wash your mushrooms well and cut in to medium size pieces
• In a pressure cooker, heat some ghee and fry bay leaf, cinnamon, cardamom, cloves, star anise, fennel seeds and cumin seeds. 
• When it releases its nice aroma, add ginger garlic paste, green chillies and onions. Saute for a minute and then add tomatoes and mushrooms, green peas and sprinkle some salt.
• Cook for 1 more minute. Add all the spice powders and give it a mix. 
• Now add curd, coriander leaves and mint leaves.
• Drain water from the soaked rice completely and add into the pressure cooker. Give it a very good mix until everything is combined. But make sure not to break the rice.
• Add 2 cups of water and mix again. Check for seasoning by tasting the water and adjust accordingly. The ratio between rice and water should be 1:1, so that you will get a fluffy, separate grains of rice when cooked.
• Close the pressure cooker lid without the weight. When you see the smoke coming out, put the weight on.
• Let it cook for 1 whistle and then turn off the heat.
• Let the presure subside by itself, and then open the pressure cooker lid.
• Fluff it with a fork. Allow it to slightly cook down. 
• Transfer it to your serving dish, garnished with coriander leaves.
• Serve with raitha. Enjoy!!!