Recipe for pulao with mushrooms, a simple, quick, tasty and delicious vegetarian stew.

Pulao with mushrooms is a simple and easy to prepare vegetable rice dish, very tasty and delicious. Cooking rice in Indian style, delicious thanks to the use of Indian basmati rice, mint leaves and Indian spices like cinnamon and nutmeg. It makes a perfect lunch box or breakfast with a side dish like raita or korma. The mushroom, a meatless vegetarian protein source, gives the pulao a strong, earthy flavor.

Pulao Mushroom

A super quick meal in one dish with minimum preparation, minimum ingredients and the use of a pressure cooker. Clarified butter or desi ghee and toasted cashews are essential as they enhance the flavor of this otherwise modest dish.

A simple recipe for mushroom pulao in a pressure cooker with step-by-step instructions that even novice cooks can easily make. I made pulao in a pressure cooker. Pulao can also be cooked in a slow cooker or rice cooker. The ingredients of the mushroom pulao are: mushrooms, basmati or other long green rice, chopped onions, green chilies, chopped fresh mint, coriander leaves, ginger and garlic paste, yogurt or coconut milk and cashews. The spices used in the recipe for pulao with mushrooms are cloves, cinnamon, star anise, mace, nutmeg powder, black cardamom, green cardamom and bay leaf.


Once the ghee or butter and ghee are heated in the pressure cooker, throw in the bay leaf, spices and cashews. Once the cashews are golden, add the chopped onions and green chilies to the pot and sauté until the onions turn pink.


Ingredients of Pulao mushroom, Indian spices

The ginger garlic paste is then added and rubbed in until the raw taste of the ginger garlic paste is gone. Add the sliced mushrooms to the pressure cooker, along with the fresh mint and coriander leaves.


Recipe for cooking pulao with mushrooms in ghee and oil

We need to make sure that the mushrooms are well cooked and that they change color as indicated. Then the basmati rice, soaked in water for 15 minutes and drained, is poured into a pressure cooker.


Mushroom sauce and basmati rice.

The rice should be well mixed without breaking the grains. Then add the yogurt and salt and stir. Vegans can use coconut milk instead of yogurt.


Preparation of mushroom pulao with yoghurt or quark

Because mushrooms leave little water behind, reduce the amount of water used to cook the mushroom pulao. I usually add 2 cups of hot water to 1 cup of rice. When I make mushroom pulao, I add 1 3/4 cups of water to 1 cup of rice. If using thick coconut milk, use 1/4 cup coconut milk and 1 1/2 cups water. Boil under pressure until 3 whistles and turn off the heat. Release the pressure and open the lid. Whisk the rice lightly and transfer to a serving bowl and garnish with fresh coriander leaves.


how to make mushroom pulao in a pressure cooker

If you don’t have basmati rice on hand, you can use any long green rice for this mushroom rice dish. I suggest using fresh mint leaves and a pinch of nutmeg, which adds aroma and flavor to the pulao. The flavors are perfectly balanced with a hint of green pepper heat and a strong earthy mushroom flavor. If you’re not already a mushroom lover, you will be after trying this spicy mix of vegetables and mushroom rice, which is a gem among Indian mushroom recipes.

Recipe Pulao with mushrooms

How to cook the mushroom pulao in a pressure cooker

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