Mushroom Pulao


  • 15 mins
  • Prep Time
  • 40 mins
  • Cook Time
  • Easy
  • Difficulty

  • Recipe Rating


    1 cup basmathi or long grain rice

    1¾ cup water or thin coconut milk

    Mushrooms as desired (at least 10 to 12 medium ones)

    1 large potato cubed or few green peas (optional)

    1 medium onion thinly sliced

    1 green chili slit (optional)

    1 tbsp. Ginger garlic paste

    Fistful of mint leaves chopped finely

    Salt to taste

    1 tbsp. oil

    1 tbsp. ghee (can replace oil)

    Dry spices--

    6 cloves

    2 inch cinnamon stick

    1 bay leaf

    1 star anise

    ½ tsp. shahi jeera / black cumin

    3 green cardamoms

    1 strand mace


    6 to 8 roasted Cashew nuts

    Few mint or coriander leaves chopped finely

    Ginger Garlic Paste


  • 15 mins
  • Prep Time
  • 40 mins
  • Cook Time
  • 1Dry spices can be used directly or powdered and then used.

    2Wash and soak rice for at least 20 mins. Drain the water and set aside.

    3Wash and cut the mushrooms.

    4Heat a pot or pressure pan with ghee, fry mushrooms for a min or 2. Set them aside.

    5Lower the flame. Add more oil to the pot, add dry spices or powdered spices. Fry till you get an aroma just for a minute. Do not burn them.

    6Add ginger garlic paste and fry till the raw smell goes off. Just for about a minute or two.

    7Add onions, potato and mint leaves and fry for about two to three minutes.

    8Add 1¾ cup water and salt. Bring the water to a boil.

    9Add rice and cook till the rice is half cooked.

    10Add fried mushrooms and cook till almost the water evaporates fully.

    11Close the lid or pressure cooker lid and cook for 4 to 5 mins on a very low flame if using basmathi rice. If you

    12are using any normal aged rice, then let it whistle once. If cooking without a pressure cooker, cook till the rice

    13turns soft and cooked fully.

    14Serve mushroom pulao hot with any raita or gravy

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