Mushroom Matar Pulao - Chef's Special

Mushroom Matar Pulao is a fragrant and flavorful one-pot rice dish featuring tender mushrooms and sweet green peas, cooked with aromatic spices. It's a comforting and wholesome meal that's perfect for a weeknight dinner or a special occasion.

Ingredients

• 2 cups Basmati rice
• 4 cups water
• 2 tablespoons ghee or vegetable oil
• 0.5 teaspoon cumin seeds
• 2 bay leaves
• 4 green cardamom pods
• 2 cinnamon sticks (1 inch each)
• 4 cloves
• 1 large onion, finely sliced
• 2 cloves garlic, finely chopped
• 1 inch ginger, grated
• 200 grams button mushrooms, sliced
• 1.5 cups fresh or frozen green peas
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon salt (or to taste)
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons roasted cashews, for garnish

Instructions

1. Wash 2 cups Basmati rice thoroughly under running water until the water runs clear. Soak the rice in 4 cups water for 25 minutes. After soaking, drain the water completely and set aside.
2. Heat 2 tablespoons ghee or vegetable oil in a heavy-bottomed pan or pressure cooker over medium heat. Add 0.5 teaspoon cumin seeds, 2 bay leaves, 4 green cardamom pods, 2 cinnamon sticks, and 4 cloves. Sauté for 30 seconds until aromatic.
3. Add 1 large finely sliced onion and cook, stirring occasionally, for 6-8 minutes, until the onion turns golden brown.
4. Add 2 finely chopped cloves garlic and 1 inch grated ginger. Cook for another 1-2 minutes until the raw smell disappears.
5. Add 200 grams sliced button mushrooms and 1.5 cups fresh or frozen green peas. Sauté for 3-4 minutes until the mushrooms release their water and start to shrink.
6. Stir in 0.5 teaspoon turmeric powder, 1 teaspoon garam masala, and 0.5 teaspoon salt. Mix well and cook for 1 minute.
7. Add the drained Basmati rice to the pan and gently mix it with the vegetables and spices for 1 minute, being careful not to break the rice grains.
8. Pour in 4 cups water. Bring it to a boil, then reduce the heat to low, cover the pan tightly, and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender. If using a pressure cooker, cook for 1 whistle (approximately 5 minutes on Instant Pot, set to high pressure with natural release).
9. Once cooked, turn off the heat and let the pulao rest, covered, for 10 minutes. Do not open the lid during this time.
10. Gently fluff the pulao with a fork. Transfer to a serving bowl and garnish with 0.25 cup fresh chopped cilantro and 2 tablespoons roasted cashews. Serve hot.

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