Gobi Mushroom Matar Pulao

Ingrédients

• 1/2 of a cauliflower head (cut the florets into small bite size)
• 8 oz brown mushroom
• 1 red onion (7 oz)
• 1/2 cup frozen peas
• 2 cups basmati long grain rice
• 1 inch fresh ginger
• 1 green chili
• 3 garlic cloves
• 1 tablespoon oil
• 3 tablespoons ghee
• 1/4 cup chopped cilantro leaves
• salt to taste
• 1 cinnamon stick
• 1- star anise
• Few cloves
• 1 black cardamom
• Few green cardamoms
• Stone flower Spice (Dagar Phool)
• 1 dry mace
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 3 bay leaves
• 1 and 1/2 tablespoons

Préparation

1. 1

   Slice the mushroom into quarters or halves based on the size of the mushroom.

2. 2

   Also slice the cauliflower florets into bite size.

3. 3

   Wash the rice multiple times to drain out excess starch, and keep aside to be used later.

4. 4

   Blend the ginger, garlic and green chili and keep aside.

5. 5

   Thinly slice the red onion.

6. 6

   In a heavy bottom skillet or pan, pour the ghee and oil. Once it heats up, scatter the whole spices and let it sizzle for a few seconds.

7. 7

   Add the grated garlic ginger and green chili and stir it around for 1 minute.

8. 8

   Scatter the red onion, season with salt and cook until it's softened.

9. 9

   Add the mushroom and cook for 2 minutes.

10. 10

    Add the cauliflower and cook for 2 minutes.

11. 11

    Sprinkle the garam masala and toss it around.

12. 12

    Stir in the washed rice, add the peas and pour 4 cups water. Season with salt and crank up the heat to bring the water to boil. Then bring the heat to medium and cover the pan. Let the rice cook for 15 to 17 minutes.

13. 13

    After 17 minutes or so, the water should be absorbed. Use a fork and fluff the rice. Add the cilantro leaves and mix it around.

14. 14

    Serve the warm Pulao with yogurt and pickle on the side. z