Mushroom pulao is the easiest lunch recipe that goes amazing with onion raitha or papad or pickle of your choice. This also makes a yummy lunch box recipe for your kids. Here, I have used Button Mushrooms. It is one of the healthiest food sources that is eaten by all, right from the kids to the adults.
Mushroom pulao is rich in aroma with some spices, button mushrooms and basmati rice. Other than this, no such great ingredients are needed to make this mushroom pulao. I have used onions, tomatoes and mushrooms for this pulao. But, you can also add green peas, potatoes along with the mushrooms. This amazing pulao comes together within 45 mins. So try this delicious pulao recipe and let me know how it turns out for you.
You may also like other Pulao Recipes and Main Course recipes. Check them here for amazing lunch recipes.
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Mushroom Pulao
Equipment
- Pressure Cooker
Ingredients
- 1 cup Basmati Rice Soak 30 mins
- 15 Button Mushrooms thinly sliced
- 2 Medium-sized Onions finely chopped
- 1 Tomato finely chopped
- 3 Green chillies
- 2 tbsp Thick curd
- 1 tbsp Ginger-garlic paste
- 1 tbsp Garam Masala
- 1 tsp Turmeric Powder
- 1 tbsp Red chilli Powder
- Few mint leaves
- 3 Cardamom Pods
- 1 Bay leaf
- 1 Star Anise
- 4 Cloves
- 1 inch Cinnamon stick
- Salt to Taste
- 4 tbsp Coconut Oil
Instructions
- Wash and soak the basmati rice for 30 mins.
- Heat oil in a cooker and all the whole spices such as a bay leaf, cardamom pods, star anise and cloves. Let them turn aromatic.
- Then add chopped onions and saute them until they turn golden brown.
- Add ginger-garlic paste and saute them until the raw smell goes off.
- Add chopped tomatoes. Saute them until they turn mushy.
- Add green chillies and mint leaves. Saute them for a while.
- Add curd and mix them evenly. Let it cook for 2 mins.
- Then add all the spices and saute them until the raw smell goes off. You can sprinkle some if your masala is dry.
- Add mushrooms and mix them gently. Mushrooms will release some water.
- Then add soaked basmati rice and give it a quick mix.
- Add 1.5 cups of water and bring it to a boil. Season it with the required amount of salt.
- Close the pressure cooker and cook for 1 whistle.
- Wait until the pressure is released on its own. Then fluff the rice once you open the cooker.
- Serve hot.
Notes
- Before cooking, thoroughly wash the mushrooms since they contain sand and dirt.
- I haven’t added coriander leaves, but you can them if you have some.
- Remember to add unsour curd. If your curd is sour, then pulao tastes sour as well.
PICTORIAL GUIDANCE FOR MAKING MUSHROOM PULAO
Assemble all the ingredients together.
Wash and soak the basmati rice for 30 mins.
Heat oil in a cooker and all the whole spices such as a bay leaf, cardamom pods, star anise and cloves. Let them turn aromatic.
Then add chopped onions and saute them until they turn golden brown.
Add ginger-garlic paste and saute them until the raw smell goes off.
Add chopped tomatoes. Saute them until they turn mushy.
Add green chillies and mint leaves. Saute them for a while.
Add curd and mix them evenly. Let it cook for 2 mins.
Then add all the spices and saute them until the raw smell goes off. You can sprinkle some if your masala is dry.
Add mushrooms and mix them gently. Mushrooms will release some water.
Then add soaked basmati rice and give it a quick mix.
Add 1.5 cups of water and bring it to a boil. Season it with the required amount of salt.
Close the pressure cooker and cook for 1 whistle.
Wait until the pressure is released on its own. Then fluff the rice once you open the cooker.
Mushroom pulao is ready to serve hot.
