Ingredients:

• 1 cup – basmati Rice
• 1 tsp – ginger-garlic paste
• 1/2 cup – Green peas
• 8 button Mushrooms (trimmed and washed)
• 1 Onion (medium)
• 2 tbsp – tandoori marinade
• 2 tsp – chopped Capsicums
• 2 tbsp – Ghee (clarified butter)
• 1/2 tsp – Cumin seeds
• a pinch of Hing
• salt – to taste

Method:

1. Take tandoori marinade in a bowl and add seven mushrooms (each cut into four pieces) to it.
2. Coat them well, cover with a lid and freeze them for half an hour.
3. Soak basmati rice in water for around an hour and boil them along with green peas (85%) in salted water.
4. Drain and rinse with cold water and keep aside.
5. Heat ghee in a heavy-bottomed pan and add cumin seeds and hing.
6. Once it crackles, add ginger-garlic paste and saute it well. Then, add marinated mushrooms along with the capsicum and saute them for a minute.
7. Add cooked basmati rice, salt and mix well. Cover with a lid and cook it for around 3-4 minutes.
8. Turn off the heat and transfer it to a serving plate.
9. In the same pan, add the remaining mushroom (sliced) in it and cook it for a few seconds.
10. Garnish the plate with sliced mushrooms on top.
11. Serve hot.
12. Recipe Courtesy: My Own Food Court