Make Indian Style Mushroom Pulao at Home

Mushroom Pulao Indian Style

Mushroom pulao is a simple indian style, which is easy to make, vegetarian rice dish which is very fragrant and flavored. An Indian style rice preparation that’s aromatic due to Indians Precious basmati rice, mint leaves and Indian spices like cinnamon and nutmeg. It makes for a perfect dinner or lunchbox with a side like raita (Indian Style yogurt with finely chopped Onion & Cucumbers and Carrots with mint or garlic) or korma. Mushroom, is a diet for meatless vegetarian which provides protein lends a robust earthy flavor to the pulao.

Mushroom Pulao Preparation Time

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

Ingredients for Mushroom Pulao:

• 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

Tips for Preparing Mushroom Pulao:

• 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.

How to Prepare Restaurant Style Indian Mushroom Pulao 

1. 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.
2. 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.
3. Add the coriander and mint leaves and saute for 2-3 mins. Add the sliced mushroom and cook for 7-8 mins.
4. Add the drained basmati rice and carefully mix. Saute for a min and add the yogurt OR coconut milk. Mix well.
5. Add water, place the lid and pressure cook up to 2 whistles on medium flame. Turn off heat.
6. 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.
7. Serve warm with raita or korma.

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