## Spiced Kumbh Pulao Recipe (Indian Style) – Easy & Delicious Recipe

Discover how to make a delicious and authentic ** Spiced Kumbh Pulao Recipe** with this easy-to-follow recipe. A traditional **Indian Dinner**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 70 minutes
**Cook time:** 30 minutes
**Total time:** 100 minutes

**Cuisine:** Indian
**Course:** Dinner
**Diet:** Vegetarian

### Ingredients for Spiced Kumbh Pulao Recipe:

* 1 कप चावल
* 1 छोटा चमच्च अदरक लहसुन का पेस्ट
* 1/2 कप हरे मटर
* 8 बटन मशरुम – धो कर काट ले
* 1 प्याज – काट कर भूरा होने तक तल ले
* 2 बड़े चम्मच तंदूरी मसाला – गिला मसाला
* 2 छोटे चम्मच शिमला मिर्च (हरी) – काट ले
* 2 बड़े चम्मच घी
* 1/2 छोटा चम्मच जीरा
* हींग – चुटकी भर
* नमक – स्वाद अनुसार

### Step-by-Step Instructions to Make Spiced Kumbh Pulao Recipe:

1. To make Kumb Pulao, firstly add the tandoori spices in a bowl.
2. Add mushrooms and coat it well, cover it and keep it in the freezer for 1/2 hour.
3. Soak rice for 1 hour.
4. After soaking, pour it in a pressure cooker with water, salt and green peas.
5. Cook up to 85%.
6. If there is water left, take it out and keep it aside.
7. Keep to cool down.
8. Heat ghee in a pan.
9. Add cumin seeds, asafoetida and cook till the cumin seeds crackle.
10. Now add ginger garlic paste and mix well.
11. After 2 minutes add the marinated mushrooms, capsicum and cook for 1 minute.
12. After 1 minute, add rice, salt and mix it.
13. Cover with a pan and cook for 3 to 4 minutes.
14. Turn off the flame and take out in a plate.
15. Heat some oil in the same pan and add the remaining mushrooms.
16. Cook for a few seconds.
17. Turn off the gas.
18. Garnish the casserole with mushrooms, fried onions and serve.
19. Serve Kumbha Pulav with spinach raita, gourd raita or any other raita for dinner or for your lunch.

### Tips for the Best Spiced Kumbh Pulao Recipe:

* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.

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