After a heavy non vegetarian lunch on Sunday, we prefer eating Khichadi for dinner. Last Sunday our pressure cooker stopped working, so had to make something else for dinner. I had planned to make Tomato Peas Pulao. I opened the fridge and saw a packet of mushrooms, so thought of using them in the pulao and naming it Mushroom Pulao. The quantity of mushrooms was less. It wouldn’t have given a good taste, so thought of adding green peas to it and naming it Mushroom Peas Pulao. Again I opened the fridge for something and I saw capsicum, took one out and thought of naming this dish Mushroom Peas Pepper Pulao. While chopping the veggies, a thought came to my mind to add little yogurt to it. Now I couldn’t call it Pulao, since yogurt is normally used in biryanis and not pulao. So I renamed it to Mushroom Peas Pepper Rice. The outcome was good.
Here is the recipe.
2.5 cups basmati rice soaked in water for half and hour,
200 grams mushrooms chopped into pieces,
1 cup fresh/frozen peas,
1 bell pepper (Capsicum),
2 onions chopped length wise,
2 big tomatoes chopped,
12 cloves garlic,
2 green chilies,
A small bunch of coriander leaves,
2 tsp red chili powder,
½ cup yogurt,
1 inch piece of cinnamon,
2 bay leaves,
1 tsp caraway seeds (sahi jeera),
4 tsp oil,
5 cups water,
Salt to taste
Grind ginger, garlic, green chilies and coriander leaves to a fine paste with very little water.
Heat oil in a deep bottomed pan and crackle sahi jeera. Add bay leaves, cloves, cinnamon and cardamoms.
Add onions and fry till onions turn translucent.
Add the green paste and fry till raw smell goes.
Add chili powder and continue frying for a minute.
Add peas and mushrooms. Mix well.
Add tomatoes and yogurt. Let it cook for some time.
Now add the drained rice and pepper and mix well.
Add 5 cups of boiling water to this and season with salt.
Let it boil. Mix well, cove and reduce the flame.
Once the water is reduced, keep the pan on a hot griddle on a low flame.
Switch off the gas once the grain is cooked.
Serve hot with raita.