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