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16 MINS delivery
Mushroom Pulao
Serves 1
25 mins
367 Kcal
Mushroom Pulao is an aromatic and flavourful rice dish. It consists of delicious flavours of mushrooms with fragrances of aromatic spices meant to make your tummy growl. The Mushroom Pulao recipe creates a fragrant, savoury rice dish. A glorious variation of the basic pulao, it adds earthy umami to light fluffy rice. Mushroom Pulao is quite popular across Indian cuisine. It is easy to prepare and is great to be made as a main dish or just to accompany some curry or grilled vegetables. Sliced mushrooms are saut ed along with basmati rice, some fried onions, and a mix of whole spices like cinnamon, cardamom, cloves, and bay leaves accompanied by saut ed aromatic oils released in oil or ghee, and the rice is drenched into such richness of a savoury fragrance. Flavorwise, fresh ginger, garlic, and green chillies are added to enhance it, and once cooked, the earthy, slightly savoury taste of the mushrooms complements the spices so well. While often seasoned with a pinch of turmeric for colour and cumin for a nutty flavour, the final flourish is adding a splash of lemon juice or a handful of cilantro to brighten the flavours of this dish. Mushroom Pulao is a versatile dish that can be relished as a one-pot delight with raita and a salad or a rich curry. The recipe of Mushroom Pulao is flavorful. This becomes the ideal meal for everyone seeking a quick, wholesome vegetarian option. With the simplicity bound by the depth of flavours, Mushroom Pulao became a comfort food for many.
Ingredients required for Mushroom Pulao
- 2 cup basmati rice
- 300 gms mushrooms
- 1/4 tsp fennel seeds
- 1/2 tsp cumin seeds
- 2 green cardamom
- 4 cloves
- 1 dried bay leaf
- 1 onion
- 1 green chilli
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 2 tbsp ghee
- 1/4 cup yogurt
- 1/4 cup coriander
- 1/4 cup mint leaves
- Coriander leaves
- Salt
- Cashew nuts
Cooking steps for Mushroom Pulao
- 1Let's start the recipe of Mushroom Pulao.
- 2Start with 2 cups of basmati rice. Rinse the rice well with cold running water; draining excess starch helps grains separate when cooked.
- 3Soak for about 15–20 minutes. Drain and set aside.
- 4Now heat 2 tablespoons of ghee over medium flame in a large pan or pot.
- 5When the ghee is hot, add ¼ Tsp of fennel seeds and 1/2 Tsp cumin seeds to it. Let the seeds splutter and release their fragrant oils in the ghee. It gives your pulao an aromatic base.
- 6Add 2 crushed green cardamom pods, 4 cloves, and 1 dried bay leaf with the spluttering of the seeds.
- 7Now add 1 small, chopped onion to the pot. Let it brown as well so that it caramelizes and gives a slight sweetness.
- 8Now, as the onions brown, add 1 large green chilli slit lengthwise. It adds some spice to the pulao, but if you don't like spicy food, you can reduce it.
- 9Now add 1/2 Tsp ginger paste and 1/2 Tsp garlic paste to the onions and green chilli. Saute for about a minute, so that the ginger and garlic would get cooked through and release their aromatic flavours.
- 10Once the ginger-garlic paste turns aromatic, add 300 gms of sliced button mushrooms to the pan. Saut them for 5-7 minutes, stirring between, till they contract in size and the released water dries up.
- 11Now add the drained basmati rice to the pan. Gently fold the mushroom mixture with the rice so that the ghee and spices are uniformly coated by the rice. You will need to cook this for about 2 minutes so that the rice lightly toasts and absorbs the flavours of the ghee and mushrooms.
- 12Add 2 cups of water and ¼ cup of yogurt to the pot. The pulao also acquires a slight creaminess from the yogurt, which makes the rice even more irresistible.
- 13Season it with salt according to your taste and ensure the entire ingredients are perfectly balanced.
- 14Put the pot with a tight-fitting lid and cook over low heat for about 12-15 minutes until the water is absorbed and the rice is tender.
- 15Once the rice is cooked, turn off the heat, cover it, and let it sit for 5 minutes. This helps meld flavours. Then fluff the rice gently with a fork.
- 16Lastly, finish the mushroom pulao by adding ¼ cup chopped coriander leaves and mint for freshness and colour.
- 17Add toasted cashew nuts, to give it the extra richness and crunch. The cashews add a fine crunchy texture to the softness of rice and the mushrooms.
- 18Your mushroom pulao is now ready to be served.