Mushroom pulao is a quick and delicious rice dish made with white button mushrooms, basmati rice, coconut milk, and various seasonings and herbs. It can be cooked in a regular pot, a stovetop pressure cooker, or an Instant Pot.
The whole recipe takes about 45 minutes to prepare and is perfect for a cosy, healthy meal. This mushroom rice dish is inspired by the Goan pulao.
Here’s a list of ingredients for making mushroom pulao:
– 1 cup basmati rice or any rice of your choice
– Half capsicum, cut into cubes
– 10 mushrooms, thinly sliced
– Half onion, finely chopped
– 2 tablespoons oil
– Half cup peas, fresh or frozen
– 1 star anise
– 5 black peppercorns
– 1 tablespoon cumin seeds (jeera)
– 2 cardamoms (elaichi)
– 1 mace blade (javitri)
– 1 bay leaf (tej patta
– 3-4 cloves (lavang)
– 1 tablespoon garam masala powder
– 1 tablespoon chili powder
– Half a teaspoon of turmeric powder
– 2 tablespoons lemon juice
– 1-inch ginger
– 2 garlic cloves
– 1 green chilli
– Salt to taste
Here’s a simple way of making mushroom pulao:
1. Soak the rice in water for 30 minutes.
2. Boil water, add mushrooms, ensure they’re fully submerged, and cook for 15 minutes.
3. Heat oil in a pan and add black pepper, cumin seeds, crushed cardamom, mace blades, bay leaf, and cloves.
4. Sauté finely chopped onions until they start to change colour.
5. Add ginger-garlic-chili paste and sauté for a minute.
6. Add the drained mushrooms and stir for a bit until they turn slightly translucent.
7. Stir in the drained rice and toss for 1-2 minutes.
8. Sprinkle some garam masala, chilli powder, and turmeric powder, and mix gently.
9. Add peas and chopped capsicum, frying for a minute.
10. Pour in 2 cups of water, add salt to taste, and mix well. Increase the heat to medium, cover with a lid, and cook on low flame for about 15 minutes.
11. As per your taste, add some pepper powder for extra spice.
12. Serve the mushroom pulao with salad or raita.
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