Mushroom Pulav | Kaalan Pulav

• 1 Cup Basmati Rice
• 2 Cloves
• 1 Cinnamon stick
• 1 Bay leaf

• 3 Cups Sliced Mushrooms (any kind)
• 2 tablespoon Butter (or Oil)
• ½ teaspoon Cumin seeds
• 2-3 Cloves
• ½" Cinnamon stick
• 2 Bay leaves
• 1 Star anise (optional)
• 1 tablespoon Ginger garlic paste
• 2 Green chilli, slit lengthwise
• 1 Medium size Onion, chopped
• 1 Tomato, finely chopped
• ½ teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Red chilli powder
• 1 teaspoon Garam Masala
• 1 teaspoon Amchur Powder or lime juice (as needed)
• Coriander leaves for garnishing
• Greens of Scallions

Other Optional additions

• Roasted cashews
• Green peas

1. Cook the basmati rice with the whole spices mentioned. Transfer it to a plate or a wide mouthed bowl and let it cool. Fluff it with a fork and keep aside. 

For Mushroom Masala

1. Heat butter in a kadai. Once it is hot, add the cloves, bay leaves, star anise and the cinnamon sticks. Once they become plump, take them out. Then add the cumin seeds in the same oil and let it splutter. 
2. Then add the green chillies, onion and fry them. Add the ginger garlic paste and once the raw smell goes off add the tomatoes. 
3. Let them cook and once they are softened, add all the spice mixes (except amchur) and fry them for a minute. 
4. Add the mushroom and salt as needed. Cover and cook until they become tender. 
5. Check for seasoning and adjust. Add amchur powder, mix it. Garnish it with coriander leaves and greens of Scallions.