MUSHROOM PEAS PULAO

serves - 2

Ingredients
Mushroom - 200 g
Basmathi rice - 1 cup
Ginger garlic paste - 1 tbsp
Cinammon - 1
Anise - 1/2
Fennel - 1/2 tbsp
Clove - 5
Onion - 2
Green chilli - 4 to 6
Salt - as required
Coconut milk - 1/2 cup
Water - 1 cup
Curd -  2 tbsp
Ghee -  2 tbsp
Oil -  1 tbsp
Cashew - 10
Mint -  a handful
Coriander - a handful
Green peas - 50 g

Preparation

1. Soak basmathi rice for 10 min
2. Pour some ghee in the pan and fry the cashew and set aside
3. In the same pan add cinnamon,  anise,  fennel,  clove and saute for 2 min.
4. Add ginger garlic paste,  mint leaves and coriander leaves and saute for 2 min. 
5. Add the onion and saute for 5 min. Then add the green chilli,  green peas and saute for 2 min. Add the chopped mushroom and saute. Add required salt 
6. Now take a cooker,  add a tbsp of ghee and add the soaked rice and saute. Don't break the rice. 
7. After 2 min add the already sauted ingredients. Now add 1 cup of water,  1/2 cup of coconut milk and 2 tbsp of curd. Stir slightly for a min. 
8. Close the cooker and put it on a medium flame for 10 min for 2 whistle and simmer for 3 min. 
9. Switch off the flame and the mushroom peas pulao is ready. Serve with a vegetable korma or a chicken gravy