Ingredients:

• 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
• Spices:
• 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

Method:

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