Khumb Pulao
by Tarla Dalal

Succulent mushrooms with zesty spring onions, perked up with spices and powders make a delicious Khumb Pulao that will be loved by the whole family. What is so convenient about this delectable treat is that it can be prepared quite easily using the microwave oven. Once soaked for ten minutes and sautéed for a minute, the rice also cooks quickly, within fifteen minutes actually! That makes this pulao an ideal choice for busy days.

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Khumb Pulao recipe - How to make Khumb Pulao

1 cup sliced mushrooms (khumbh)
1 cup long grained rice (basmati) , soaked for 10 minutes and drained
2 tbsp oil
2 cloves (laung / lavang)
12 mm ( 1/2") piece of cinnamon (dalchini)
2 cardamoms
1 bayleaf (tejpatta)
1/2 cup finely chopped spring onion (whites and greens)
1 tsp garam masala
1 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
salt to taste

Method

Combine the oil, cloves, cinnamon, cardamom, bayleaf and spring onions in a microwave safe bowl, mix well and microwave on high for 1 minute.
Add the mushrooms, mix well and microwave on high for 1 minute.
Add the rice, mix well and microwave on high for 1 minute.
Add 2 cups of hot water, garam masala, chilli powder, cumin seeds powder and salt, mix well and microwave on high for 12 minutes, stirring once after every 4 minutes.
Serve hot.

Nutrient values per serving

Energy	222 cal
Protein	3.4 g
Carbohydrates	34.7 g
Fiber	2.1 g
Fat	7.8 g
Cholesterol	0 mg
Vitamin A	87.8 mcg
Vitamin B1	0 mg
Vitamin B2	0.1 mg
Vitamin B3	1.5 mg
Vitamin C	3.6 mg
Folic Acid	7.7 mcg
Calcium	9.2 mg
Iron	0.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	0.9 mg
Potassium	76.5 mg
Zinc	0.7 mg