Mushroom Pulao
Mushroom Pulao is a delicious, Indian-style rice casserole that you can cook in a pressure cooker or instant pot.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup basmati rice
- 4 tablespoon ghee ((clarified butter))
- 1 bay leaf
- 4 cloves (laung)
- 4 green cardamom (elaichi)
- 1/4 Cup cashews (kaju)
- 1 Cup sliced onion
- 1 tablespoon ginger-garlic paste
- 1 1/2 Cup button mushrooms sliced
- 1/2 cup green peas (matar) ((fresh or frozen))
- Salt to taste
- 1/2 teaspoon red chilli powder
- 1 teaspoon Garam Masala (( see recipe here))
- 2 tablespoon coriander leaves, chopped
- 2 tablespoon mint leaves, chopped
- 1 1/4 Cup water
Instructions
- 1
Wash and soak the rice in enough water. Set it aside for 30 minutes.
- 2
Heat ghee in a pressure cooker or saucepan. Add whole spices, and saute for 10 - 20 seconds to release the aroma.
- 3
Next, add the sliced cashews and onion. Fry till the onion turn light golden in color.
- 4
Add the ginger-garlic paste, chopped mushrooms, peas, spices, and salt. Fry for the next 2 - 3 minutes or till all the liquid of mushrooms is evaporated.
- 5
Drain the water from the soaked rice. Add the rice in the pressure cooker. Stir to combine and saute the rice for a minute.
- 6
Next, add water and chopped herbs. Close the lid of the pressure cooker. Cook the pulao for one whistle over medium heat on the stovetop. In an instant Pot, it will take 3 minutes in pressure cook mode.
- 7
Allow the steam to release naturally from the pressure cooker. Open the lid and fluff the rice using a fork.
- 8
Serve Mushroom Matar Pulao warm with raita and salad.