Mushroom Pulao
Mushroom pulao is a very quick and easy to make one pot Indian rice recipe in which rice cooked with mushrooms, tomatoes, onions, yogurt, whole and powdered spices, and herbs. This is a vegetarian rice recipe, which you can serve at lunch or at dinner with raita of your choice or as it is.
Ingredients
- 250 grams of button mushroom.
- 2 cups of long grain basmati rice or any rice of your choice.
- 2 medium-sized onion thinly sliced.
- 2 medium-sized tomatoes finely chopped.
- 1-1/2-2 tbsp of garlic ginger paste.
- 2-3 tbsp of cooking oil.
- 1 tbsp of ghee (if you want you can use only ghee or only oil).
- ½ cup yogurt.
- 1 bay leaf.
- 1 cinnamon stick.
- 3-4 green cardamoms.
- 3-4 cloves.
- 1 star anise.
- A small piece of mace.
- ½ tsp cumin seeds.
- 3-4 slit green chillies or to taste.
- 1 sprig of curry leaves (optional).
- 1 tsp coriander powder.
- ½ tsp cumin powder.
- ½ tsp turmeric powder
- ½ tsp red chilli powder or to taste.
- Some finely chopped coriander leaves.
- Some finely chopped mint leaves.
- ½ tsp garam masala
- Salt to taste.
- 4 cups of water (use the same measuring cup for the rice and water).
Instructions
- Wash the rice 3-4 times and then soak the rice for at least 10-15 minutes.
- Clean and wash the mushrooms very nicely and pat dry them in a kitchen towel or tissue.
- Slice the mushrooms and keep them aside for later use.
- Take a kadai and turn on the flame.
- When kadai is hot, add 2-3 tablespoons of oil and 1 tablespoon of ghee.
- When oil is hot, add all the whole spices and saute them on a low flame for 10 seconds.
- Add cumin seeds and let them crackle.
- Add thinly sliced onions, curry leaves, and slit green chillies to taste and mix well.
- Saute the onions on a medium to high flame until onion turns golden brown in colour.
- Add 1-1/2 to 2 tablespoons of garlic ginger paste and cook on a low to medium flame for 2-3 minutes or until raw flavour of the garlic ginger is gone.
- Add all the powdered spices and cook on a low flame for 10-20 seconds.
- Add finely chopped tomatoes, coriander and mint leaves, and salt to taste and mix them well.
- Cover the lid and cook the tomatoes on a medium flame until tomatoes are soft by stirring often.
- When tomatoes are soft, add yogurt/curd and mix well.
- Cook the masala on a low to medium flame for 7-8 minutes or until oil gets separated from the masala by stirring occasionally.
- Add sliced mushrooms and mix well.
- Cook the mushrooms on a medium to high flame for 5-7 minutes by stirring occasionally or until all the moisture evaporates from the mushroom.
- Add soaked long-grain basmati rice and mix very gently.
- Saute the rice very gently on a low to medium flame for 2-3 minutes.
- Add 4 cups of water and mix well.
- Increase the flame and let the water come to a nice boil.
- When water comes to a boil, cover the lid and cook the rice on a low flame for 10-15 minutes or until rice is well cooked.
- When rice is well cooked, turn off the flame and mix the rice very gently.
- Cover the lid and give 5-7 minutes of standing time to the pulao.
- After 5-7 minutes, transfer the rice to a serving bowl and serve with any kind of raita of your choice, pickle, papad, or as it is.
Notes
You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for. Here, I am making this pulao in an open pot, if you want you can make this pulao in a pressure cooker.
1 comment on “How to Make Mushroom Pulao at Home”
Wow… amazing