Mushroom pulao

mushroom pulao

Mushroom pulao recipe

Prep time: 10 min
Cook time: 30 min
Serves: 5

Main Ingredients:



Mushrooms - 200 gms, cleaned, washed and sliced
Basmati rice - 2 cups, washed and soaked in water for 15 mins
Onions - 1, large, sliced
Ginger garlic paste - 1 tsp
Green chilis - 3, slit lengthwise
Fresh mint leaves - 1/4 cup packed
Fresh coriander leaves - 1/4 cup packed
Yogurt - 1/4 cup OR (thick coconut milk 1/4 cup)
Water - 1 1/2 cups
Cloves - 3
Green cardamom - 2
Black cardamom - 1
Cinnamon - 1" stick
Shahjeera - 1/2 tsp
Nutmeg powder - 1/4 tsp
Star anise - 1
Mace - small piece
Bay leaf - 1
Cashew nuts - 10
Oil - 2 tbsps
Ghee - 2 tbsps


Heat ghee and oil in a pressure cooker. Add shah jeera, bay leaf, cinnamon, cloves, green cardamom, black cardamom, star anise mace, nutmeg and stir for a few seconds. Add the cashew nuts and saute till they turn golden.
Add the sliced onions and slit green chilis and saute for 5 mins. Add the ginger-garlic paste and saute for 4 mins till the raw smell disappears.
Add the coriander and mint leaves and saute for 2-3 mins. Add the sliced mushroom and cook for 7-8 mins.
Add the drained basmati rice and carefully mix. Saute for a min and add the yogurt OR coconut milk. Mix well.
Add water, place the lid and pressure cook up to 2 whistles on medium flame. Turn off heat.
Once the pressure has eased, remove the lid and lightly fluff up the rice with a fork. Remove to a serving vessel and garnish with fresh coriander leaves.
Serve warm with raita or korma.


If using normal everyday rice instead of basmati rice, use a little less than 2 cups water for 1 cup rice.
Vegans can omit ghee and yogurt and use coconut milk instead.
If cooking the pulao in a cooking vessel, follow the same procedure till Step 4. Bring the rice to a boil, reduce flame to low-medium heat, place lid and cook for 18-20 mins. Do not remove lid for 10-12 mins after turning off heat.