Mushroom Pulao
Presenting a gentle and aromatic mushroom pulao created with white button mushrooms, basmati rice, rich coconut milk, fragrant aromatics, and herbs. This dish offers a convenient and rapid option for a simple lunch or dinner.
Ingredients
Main Ingredients
- 3 tablespoons oil
- 1.5 cups basmati rice – you can use any type of long grained rice
- 200 to 250 grams white button mushrooms, sliced or chopped
- 85 grams onion or 1 medium size onion, thinly sliced or finely chopped, about ⅓ to ½ cup sliced or chopped onions
- 1 tomato – medium-sized or ⅓ cup chopped tomatoes
- 1 potato – medium-sized, peeled & cubed, optional
- 1 to 2 green chilies – chopped
- ½ tablespoon Ginger Garlic Paste or 1 inch ginger + 6 to 7 garlic, crushed in mortar-pestle
- 1 cup Coconut Milk (Thick)
- 1.5 to 1.75 cups water or add a total of of 2.5 to 2.75 cups water minus the coconut milk. Check point 1 below in the notes.
- salt or sea salt as required
Whole Spices For Mushroom Pulao
- 1 tej patta (Indian bay leaf)
- 1 to 1.5 inches cinnamon
- 3 green cardamoms
- 4 to 5 cloves
- 6 to 7 black peppercorns
- 1 teaspoon cumin seeds , optional
Instructions
Preparation
- Clean, wash and soak the rice for 20 to 30 minutes.
- When the rice is getting soaked, chop all the veggies. Rinse and chop the mushrooms too.
- Take all the whole garam masala and keep it aside.
- After 20 to 30 minutes drain all the water from the rice. Set the soaked rice aside.
Making Mushroom Pulao
- In a pressure cooker, heat oil. Add the whole garam masala including cumin, and fry till they become fragrant. About few seconds.
- Add the onions and fry them stirring often till they become light golden.
- Add the ginger-garlic paste and saute for a few seconds or till the raw smell of the paste disappears.
- Now add the chopped tomatoes, potatoes and mushrooms. Saute for 4 to 5 minutes till the mushrooms are half cooked on low to medium heat. Keep on stirring in between.
- Add the soaked rice and the chopped green chili.
- Saute the rice for 1 to 2 minutes stirring in between on a low heat.
- Add the coconut milk and water. Stir and season with salt as per taste. Mix very well.
- Check the taste of the broth and it should taste slightly salty.
- Pressure cook the mushroom pulao for 2 to 3 whistles or for 9 to 10 minutes. If using 3-liter cooker, pressure cook for 2 whistles and for a 2 litre cooker, pressure cook for 3 whistles.
- When the pressure settles down on its own, then only remove the lid and gently fluff the rice with a fork.
- Garnish with coriander leaves or mint leaves and serve mushroom pulao with sliced onions and lime. You could also have it with onion-tomato raita or any raita of your choice.
Nutrition
Calories: 660kcalCarbohydrates: 86gProtein: 11gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gSodium: 462mgPotassium: 664mgFiber: 4gSugar: 4gVitamin A: 355IUVitamin C: 12mgCalcium: 72mgIron: 5mg
Tried this recipe?Let us know how it was!