To make Kumb Pulao, firstly add the tandoori spices in a bowl

Add mushrooms and coat it well, cover it and keep it in the freezer for 1/2 hour

Soak rice for 1 hour

After soaking, pour it in a pressure cooker with water, salt and green peas

Cook up to 85%

If there is water left, take it out and keep it aside

Keep to cool down

Heat ghee in a pan

Add cumin seeds, asafoetida and cook till the cumin seeds crackle

Now add ginger garlic paste and mix well

After 2 minutes add the marinated mushrooms, capsicum and cook for 1 minute

After 1 minute, add rice, salt and mix it

Cover with a pan and cook for 3 to 4 minutes

Turn off the flame and take out in a plate

Heat some oil in the same pan and add the remaining mushrooms

Cook for a few seconds

Turn off the gas

Garnish the casserole with mushrooms, fried onions and serve

Serve Kumbha Pulav with spinach raita, gourd raita or any other raita for dinner or for your lunch