Spiced Kumbh Pulao Recipe (कुम्भ पुलाव रेसिपी)
Kumbh Pulao, or Spiced Mushroom Pulao, is a flavorful and aromatic rice dish that is perfect for a hearty dinner or a satisfying lunch. The combination of tender mushrooms, green peas, and fragrant spices like cumin, asafoetida, and tandoori masala gives this dish its unique taste and vibrant color. Ideal for vegetarians, this dish is a simple yet delicious way to enjoy mushrooms in a new and exciting way. The slight crispiness of the fried onions on top adds an extra layer of texture and flavor, making it irresistible.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Ginger garlic paste | 1 tsp |
| Green peas | 1/2 cup |
| Button mushrooms (washed & chopped) | 8 mushrooms |
| Onion (chopped & fried till brown) | 1 medium |
| Tandoori masala (wet) | 2 tbsp |
| Capsicum (green bell pepper, chopped) | 2 tsp |
| Ghee | 2 tbsp |
| Cumin seeds | 1/2 tsp |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
Preparation Time: 70 minutes
Cooking Time: 30 minutes
Total Time: 100 minutes
Servings: 4
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Instructions:
-
Marinating the Mushrooms:
- Begin by placing the tandoori masala in a bowl. Add the chopped mushrooms and coat them evenly with the spices. Once coated, cover the bowl and refrigerate for about 30 minutes. This will allow the mushrooms to absorb the rich flavors of the spices.
-
-
Soaking the Rice:
- Wash the rice thoroughly and soak it in water for about 1 hour. This step helps in cooking the rice evenly and prevents it from becoming mushy.
-
Cooking the Rice:
- After soaking, drain the rice and transfer it to a pressure cooker. Add water, salt, and the green peas. Cook the rice up to 85%, which means the rice should be slightly undercooked as it will cook further in the next steps. If any water remains, drain it off and set it aside. Let the rice cool.
-
Preparing the Spiced Mushroom Pulao:
- In a large frying pan, heat the ghee. Once the ghee is hot, add the cumin seeds and a pinch of asafoetida. Cook until the cumin seeds crackle, releasing their fragrance.
- Add the ginger garlic paste to the pan and sauté for about 2 minutes, until the paste becomes aromatic and slightly golden.
- Now, add the marinated mushrooms and chopped capsicum to the pan. Cook for about 1 minute, allowing the mushrooms to soften and blend with the spices.
-
Mixing the Rice and Mushrooms:
- Add the cooked rice to the pan with the mushroom mixture. Season with salt to taste and gently mix everything together. Cover the pan and let it cook on low heat for 3-4 minutes to allow the flavors to meld together.
-
Finishing Touches:
- Turn off the heat and transfer the Kumbh Pulao to a serving plate. In the same pan, heat a little oil and quickly sauté the remaining mushrooms for a few seconds until they are slightly crispy. This will add a nice texture to the dish.
-
Serving:
- Garnish the Kumbh Pulao with the sautéed mushrooms and fried onions for a burst of flavor and crunch. Serve hot with a side of spinach raita, bottle gourd raita, or any other raita of your choice. This pulao is perfect for a light dinner or a wholesome lunch.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 275 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sodium | 250 mg |
| Sugar | 4 g |
This Spiced Kumbh Pulao is a delightful and nutritious meal that’s bursting with flavor. The earthy mushrooms and the slight sweetness from the peas balance beautifully with the savory spices, making it an ideal dish to serve for any occasion. Whether you pair it with a cooling raita or enjoy it on its own, it’s sure to become a favorite in your household. Enjoy this flavorful treat with your loved ones!
