Mushroom and Peas pulao

I haven't been blogging much. We just bought a new house. and have been really busy running around first to get through the formalities of buying a house. And then now we are running around to get the house done so we can move in by the next month. It's been crazy and like all crazy times food has taken a back seat. Been eating out a lot, hardly time to cook. All I cook is little things for my infant daughter. The surprising (fortunate) thing is even with all the unhealthy eating out, I havent gained any weight. In fact I have lost some. Hooray!!! guess with all the tension and trying to do million things at the same time. It's all good :)

I wanted something quick and easy to make. With no grinding, no soaking and not much chopping. I had a pack of mushrooms and chanced upon this recipe from coolpepper. The photo looked too good. So I decided to make this pulao for lunch. Of course I had to spice it up a little, and this is my version. It turned out delicious.


Ingredients:
Mushrooms. sliced: 1.5 cups
Peas: 1 cup
Basmati: 1.5 cups
Onions:1-2 sliced thin
Mint: few leaves
Coriander leaves
Turmeric, garam masala, coriander powders. to taste
Green chilies: 5 or to taste
Dry masalas: cloves, cinnamon, jeera, shahi jeera, cardomom - to taste
ginger garlic paste: 1 tsp

Soak basmati rice in lukewarm water for a few minutes and drain.
Heat some ghee, add the dry masalas. Once you get the smell, add the rice. Fry for a minute and set aside in pressure cooker.
Heat some oil, add onions. Fry a bit and then add chilies, mint, ginger garlic paste, powders and salt. Fry till onions are slightly browned. Then add the mushrooms and peas. Cook for about 3-4 minutes. Then add this to the rice along with 3 cups of water. Pressure cook for 2 whistles. Turn off the stove and let the cooker cool on its own. Meanwhile fry some cashernuts in ghee. Add this and some chopped coriander leaves and mix gently. Serve hot with raita of choice.