Mushroom Pulao

Serves: 4

2 cups rice, soaked for 30 minutes

1/4 cup coconut oil
2 star anise
1 tsp whole black peppercorns
1 tsp cumin seeds
seeds from 4 cardamom pods
2 bay leaf
4 cloves

Heat oil in a pressure pan, add spices, sauté until aromatic.

1 cup onion, thinly sliced
2 red chili, broken, seeds removed

Add onion, red chili, sauté for 5 minutes in medium flame.

1 tsp garlic, grated
1 tsp ginger, grated

Add ginger and garlic, sauté for 30 seconds.

24 ounces mushroom, chopped 

Add mushroom, sauté for 5 minutes in medium flame.

1 cup red or orange or yellow bell pepper or combination, chopped
1/2 cup frozen peas

Add bell pepper, peas, sauté for a minute.

Add soaked, washed and drained rice, sauté for 2 minutes.

1/4 tsp garam masala
1/2 tsp turmeric powder
1 and 1/2 tsp kashmiri red chili powder
2 and 1/2 tsp salt

Add all the spices and mix well.

4 cups water

Add water, allow it to cook in medium flame for 2 whistles.

1 tbsp lemon juice
cilantro, chopped

Mix with lemon juice and cilantro.

Yields: 10 and 1/2 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen
Note:
DO NOT use green bell pepper, since we are using peas, which is also green color. I had 1/2 red and 1/2 green, so I used both of them.