Tandoori Masala Rice with Mushrooms Fish and Peas

Tandoori Masala Rice With Mushrooms Fish And PeasLot of Indian recipes are cooked in a traditional Tandoor made from mud. Almost each of these preparations uses a special spice mixture that's often used as a coating. Locally it is called Tandoori masala. I've used this pungent and spicy masala to create a tasty rice preparation. The combination of spices used in this masala gives it a unique taste. If the mentioned spices are not available in your area, you cannot get the authentic taste of this recipe. Some people don't like fish in a rice preparation which can be easily replaced with chicken. You can also add potatoes and carrots to this recipe. This recipe is cooked in a deep bowl with a thick base and that too on a very low flame to get its unique taste.

Tandoori Masala Rice With Mushrooms Fish And PeasSpicy Tandoori Masala Rice
Tandoori Masala Rice with Mushrooms Fish and Peas

Delicious tandoori masala rice

If you really love spicy food, try this hot and delicious Indian rice recipe which includes classic Tandoori masala with chicken, mushrooms, and fresh peas.

Preparation Time: 20 minutes
Cooking time: 35 minutes
Servings: 6

  • 4 cups Basmati rice
  • 3 tsp Tandoori masala
  • 250 gm button mushrooms (diced into flat pieces)
  • 1 cup peas (parboiled)
  • 250 gm boneless fresh water fish
  • 4 to 5 whole black pepper seeds
  • 2 tsp ginger garlic paste
  • 1 to 2 bay leaves
  • 2 to 3 green cardamoms
  • 1/4 tsp turmeric powder
  • 1/2 cup fresh hung curd
  • 2 big onions (finely chopped)
  • 2 medium sized tomatoes (pureed)
  • 6 tsp mustard oil
  • salt to taste


  1. Add turmeric powder and salt in water and soak rice in it overnight.
  2. Cut fish into small pieces and wash it thoroughly.
  3. Take a large cooking vessel with a heavy base.
  4. Heat mustard oil and add whole black pepper, green cardamom and bay leaves.
  5. Let them crackle for a minute and add ginger garlic paste.
  6. Saute for about a minute and add chopped onions.
  7. Saute till light golden brown and add tomato puree.
  8. Stir fry on high flame for about 2 to 3 minutes.
  9. Add hung curd and simmer for about 5 minutes.
  10. Make sure you continuously stir it while the curd is cooking with the base.
  11. Add mushrooms, peas and Tandoori masala.
  12. Saute for about 3 minutes.
  13. Add fish pieces and gently saute them for about a minute.
  14. Add rice, salt and 5 glasses of water.
  15. Cover the lid and let it simmer for about 25 minutes.
  16. Serve hot with your favorite stew.