Mushroom Rice or Mushroom Pulao
Mushroom Rice or Mushroom Pulao with Indian Flavors - one pot main course, lunch box friendly, gluten free, vegan and vegetarian rice recipe. Step by Step Recipe with tips to cook fluffy Basmati Rice every single time!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Basmati Rice (1 cup is 250 ml measurement)
- 200 gms Button Mushrooms sliced
- 1/2 cup Green Peas (fresh or frozen)
- 2 nos. Onions sliced
- 1 tbsp Vegetable Oil
- 1/2 tsp Jeera or Cumin Seeds
- 2 nos. Bay Leaf or Tej Patta
- 1 no. Mace
- 4 nos. Cloves or Lavang
- 3 nos. Cinnamon Sticks (half an index finger size)
- 1/2 tbsp Garam Masala Powder (Add slightly more if using store bought masala)
- 1/2 tsp Kashmiri Red Chilli powder (Can be skipped)
- 1/2 tsp Turmeric powder or haldi powder
- salt to taste
Instructions
- 1
Wash and soak 1 cup of Basmati Rice for 20 minutes.
- 2
Slice the mushrooms and onions. Keep the whole spices and fresh green peas ready.
- 3
Heat the Kadhai or thick bottom pan, add oil and Jeera or cumin seeds.
- 4
Add the whole spices - Bay leaf, mace, cloves and cinnamon sticks. Saute and then add the sliced onions.
- 5
Now add the sliced mushrooms. Saute well.
- 6
Once the mushrooms start leaving out moisture,add the spices - Turmeric powder, garam masala powder and red chilli powder.
- 7
Add the soaked rice (drain the water). Mix well and add salt to taste.
- 8
Transfer this to a pressure cooker vessel and add water (1 cup rice is 1 1/2 cups water).
- 9
Pressure cook the rice for atleast 3-4 whistles. Serve piping hot with a side of your choice.