Fragrant, comforting, and easy to serve as a complete meal, Mushroom Pulao Recipe | Authentic Flavored Mushroom Rice is a vegetarian Indian pulao made with coriander, mint, and chilli in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 3 Servings
- Category: pulao
- Cuisine: Indian
Ingredients
!for masala paste:
- ½ bunch coriander
- ½ bunch mint
- 3 chilli
- 1 inch ginger
- 3 cloves garlic
- 4 pods cardamom
- ½ tsp pepper
- 2 tbsp ghee
- 1 tsp cumin
- 1 bay leaf
- 3 pods cardamom
- 1 javetri
- ½ tsp cloves
- 1 pod black cardamom
- 1 onion (sliced)
- 20 mushroom (chopped)
- 1 tsp salt
- 1 tomato (chopped)
- ½ tsp turmeric
- ½ tsp garam masala
- 2 cup water
- 1 cup basmati rice (soaked 20 minutes)
Method
- Firstly, in a mixer jar take ½ bunch coriander, ½ bunch mint, 3 chilli, 1 inch ginger, 3 cloves garlic, 4 pods cardamom and ½ tsp pepper.
- Grind to smooth paste adding water if required. Keep aside.
- In a cooker, take 2 tbsp ghee. Add 1 tsp cumin, 1 bay leaf, 3 pods cardamom, 1 javetri, ½ tsp cloves and 1 pod black cardamom.
- Saute on low flame until the spices turn aromatic.
- Add 1 onion and saute till the onion changes colour.
- Further add 20 mushroom, 1 tsp salt and saute till the mushrooms turn aromatic.
- Add the prepared masala paste and cook until the oil separates from the sides.
- Add 1 tomato, ½ tsp turmeric, ½ tsp garam masala and saute well.
- Pour in 2 cup water and get to a boil.
- Add 1 cup basmati rice and mix gently.
- Now cover and pressure cook for 2 whistles on medium flame.
- Once the pressure settles down open the cooker and fluff gently.
- Finally, enjoy Mushroom Pulao Recipe with raita.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
