Mushroom Tikka Pulao/Pulav/Pilaf

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So what do you normally do with your leftover tikkas and kebabs? I usually prefer to make pulaos and biryanis from them....with some chilled raita and greens on the side it really turns out to be a delicious and wholesome meal, that too with a minimal effort as a lot of pre-prep work is already been taken care off. Needless to say, my this recipe is also an outcome of one such experimentation when I cooked a delectable pulav with leftover mushroom tikkas. But, don't worry !! though I used the leftovers, you can even make it afresh by first preparing the tikkas and then using the same for the pulav; here is the complete recipe for the same (ek mein do ka mazaa 😜 - mushroom tikka bhi aur tikka pulav bhi....ENJOY !!).  

Mushroom Tikka Pulav/Pulao/Pilaf


Ingredients (for tikka, serves 4)

Mushrooms (cleaned and stems removed) - 15 to 18 pieces
Capsicum (cubed) - 1/2 cup
Onions (cubed) - 1/2 cup
Tomatoes (deseeded and cubed) - 1/2 cup
Ginger-garlic paste - 2 tsp
Green chili paste - 1 tsp
Hung curd - 2 tbsp
Fresh cream - 1/2 tbsp
Roasted gram flour - 1 tbsp
Dried fenugreek leaves - 1 tbsp
Ajwain (carom seeds) - 1/2 tsp
Cumin seeds - 1 tsp
Coriander seeds - 2 tsp
Cloves - 5 to 6
Black pepper corns - 8 to 10
Cinnamon - 1 inch
Green cardamom pods - 2
Black cardamom - 1
Mace - 1
Salt - 2 tsp (or as per taste)
Kashmiri red chili powder - 2 tsp
Aamchur powder - 1 tsp
Lemon juice - 1 tbsp

Ingredients (for pulav)

Boiled long grained rice - 3 cups
Mace - 1
Cinnamon stick - 1 inch
Whole dry red chilies - 2
Bay leaf - 1
Black pepper corns - 1 tsp
Whole black cardamom - 1
Cumin seeds - 1 tsp
Oil - 1/2 tbsp
Salt - as per taste
Red chili powder - 1 tsp
Coriander powder - 1 tsp

Mushroom Tikka Pulav/Pulao/Pilaf


Method 

1. In a hot pan, dry roast dried fenugreek leaves, carom seeds, cumin seeds, coriander seeds, cloves, black pepper corns, cinnamon, green & black cardamom and mace.
2. Once they become fragrant, switch off the flame and let them cool, after which grind them to a fine powder.
3. Next, mix hung curd, cream, roasted gram flour, ginger-garlic paste, green chili paste, salt, lemon juice, aamchur powder and red chili powder. Add the ground spice powder too and mix well.
4. Into this mixture, add mushrooms, capsicum, onions, tomatoes and coat them well. Keep in refrigerator to marinade for 30 minutes.
5. After 30 minutes, heat a grill pan and add some butter to it. Now, place the marinaded vegetables on this pan and let them cook; keep flipping them over every 5 minutes. Also, base them with some more butter as you flip them around.
6. The tikka veggies should be ready in 15 - 20 minutes. Dish them out in a plate and keep aside until we prepare the pulav.
7. Now in the same pan, add oil along with whole spices like bay leaf, cinnamon, cumin seeds, black pepper corns, mace and whole black cardamom.
8. Once the cumin seeds crackle, add salt, red chili powder, coriander powder and saute for a while.
9. Now add in the tikka vegetable and mix well. Add the rice too and combine with the veggies. Your pulav is ready; serve with raita and salad on the side.

Mushroom Tikka Pulav/Pulao/Pilaf


Note

 After marinading the vegetables, you can skewer them on wooden sticks too and grill in the same way. Instead of adding to the pulav, serve them as an appetizer along with chaat masala and green chutney on the side.

Mushroom Tikka Pulav/Pulao/Pilaf


Thanks for stopping by!

If you like the recipe, please do subscribe and share. Also, do leave your feedback in the comments; both appreciation and criticism is welcome :)

Best Regards,
Anshu

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