Mushroom Pulao Recipe
Mushroom Pulao is a fragrant one-pot dish made with basmati rice, mushrooms, and aromatic spices. Ready in just 30 minutes, it's perfect for a quick and comforting meal.
Equipment
- Large pot with lid
- Mixing bowl
- Spatula
Ingredients
- 1 1/2 cups basmati rice (washed and soaked for 20 minutes)
- 200 gm mushrooms (sliced)
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 2 green cardamoms
- 1 inch cinnamon stick
- 4-5 cloves
- 1 onion (finely sliced)
- 1 tbsp ginger-garlic paste
- 1 green chili (slit)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 3 cups water
- Fresh coriander and mint leaves for garnish
Instructions
Prepare the Spices:
- Heat oil or ghee in a large pot over medium heat.
- Add cumin seeds, bay leaf, cardamoms, cinnamon stick, and cloves. Sauté until aromatic.
Cook the Onions and Mushrooms:
- Add the sliced onions and sauté until golden brown.
- Add ginger-garlic paste and green chili, and cook for 2 minutes until fragrant.
- Add the sliced mushrooms and cook for 5 minutes until they release moisture and become tender.
Add Rice and Spices:
- Add the soaked basmati rice and mix gently.
- Add turmeric powder, coriander powder, garam masala, and salt. Mix well to coat the rice and mushrooms with the spices.
Cook the Pulao:
- Pour in 3 cups of water and bring to a boil.
- Reduce the heat to low, cover, and cook for 15-20 minutes until the rice is fully cooked and fluffy.
Serve:
- Fluff the rice with a fork, garnish with fresh coriander and mint leaves, and serve hot with raita or salad.
Notes
- Variation: You can add green peas or bell peppers for added flavor and nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve with a side of cucumber raita for a refreshing contrast to the pulao.
