Mushroom Pulao
Mushroom Pulao Recipe – Mild and flavorful pulao made with mushrooms and green peas. Goes perfect with raita or dal.
The method of making mushroom pulao is similar to my vegetable pulao recipe. In this recipe, first saute the whole spices, then add onion, mushrooms, peas and soaked rice with garam masala powder and water. Then it is cooked covered till rice is done. This is one pot method.
Mushrooms and peas are cooked along with rice. So mushrooms get really soft and tender. You don’t like soft and boiled texture of mushrooms. Then First saute the mushrooms with oil till it is cooked, remove it to another plate. And make the pulao as shown below excluding mushrooms. Once pulao is done, add sauted mushroom to it. Mix gently and serve.
Any rice dish including this pulao is best to pack in lunch box. Also pack some raita to go with it. Hubby likes this kind of mild pulao with any kind of spicy dal.
I have added green peas as well, just to add more color and flavor. But you can skip it and make only mushroom pulao.
Check out other pulao recipes
Corn pulao // Capsicum pulao // Matar pulo // Paneer pulao
Step By Step Photo Instructions:
1) Wash the rice under running cold water till water runs clear. Soak in enough water for 20 minutes.
2) While rice is soaking do the chopping work. After 20 minutes, drain the water.
3) Also prep the whole spices (bay leaf, cloves, peppercorns, green cardamom, black cardamom, cinnamon stick and mace). You don’t want to go into each jar while oil will get smoky hot. So gather all the first.
4) Then heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle as bit.
5) add whole spices. Saute for 40-45 seconds. You will get nice aroma of spices.
6) Then add chopped ginger and green chili. Saute for a minute.
7) Then add Sliced onions.
8) Cook till onions get soft and translucent.
9) Then add sliced mushrooms.
10) Saute for 2 minutes.
11) Add rice, garam masala and salt.
12) Mix well.
13) Also add green peas.
14) and add water. Stir well.
15) Let it come to a boil.
16) As soon as it starts to boil, cover the pan and lower the heat to the lowest possible. And cook for 18 minutes exactly.
17) After 18 minutes, turn off the stove. Let it rest covered for 5 minutes. After 5 minutes open the lid.
18) Fluff the rice gently and mix.
It is ready to serve. If not serving right away then keep it covered. So it stays warm till the time you serve.
Serving suggestion: Serve with raita like onion tomato raita, mint raita, onion raita or palak raita. This pulao can be served with dal fry or dal tadka as well. It is perfect rice dish to pack into lunch box for kids or adults.
Did you try this mushroom pulao recipe? I’d love to hear about it! Leave a review in the comment section below.
Mushroom Pulao
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 cup Basmati rice
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- 1 Bay leaf
- 2 Cloves
- 2-3 Black peppercorns
- 2 Green cardamoms
- 1 Black cardamom
- ½ inch Cinnamon stick
- 1 strand Mace (Javitri)
- ½ inch Ginger, chopped or grated
- 1 Green chili, slit
- 2/3 cup Red onion, sliced
- 10-12 medium or 2 cup Mushrooms, sliced
- 2/3 cup Green peas
- ½ teaspoon Garam masala
- Salt to taste
- 1 ¾ cups Water
Instructions
- Wash the rice under running cold water till water runs clear.
- Soak in enough water for 20 minutes.
- While rice is soaking do the chopping work.
- After 20 minutes, drain the water.
- Also prep the whole spices (bay leaf, cloves, peppercorns, green cardamom, black cardamom, cinnamon stick and mace).
- Also chop the required veggies.
- Heat the oil in a pan on medium heat.
- Once hot add cumin seeds and let them sizzle as bit.
- add whole spices. Saute for 40-45 seconds.
- Then add chopped ginger and green chili. Saute for a minute.
- Then add Sliced onions. Cook till onions get soft and translucent.
- Then add sliced mushrooms. Saute for 2 minutes.
- Add rice, garam masala and salt. Mix well.
- Also add green peas and add water. Stir well.
- Let it come to a boil.
- As soon as it starts to boil, cover the pan and lower the heat to the lowest possible. And cook for 18 minutes exactly.
- After 18 minutes, turn off the stove.
- Let it rest covered for 5 minutes. After 5 minutes open the lid.
- Fluff the rice gently and mix.
