mushroom pulav recipe, easy mushroom pulao recipe

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mushroom pulao recipe

mushroom pulav recipe - simple, easy and delicious recipe of mushroom pulao made in pressure cooker.

5 from 6 votes
total time:
50minutes

mushroom pulav recipe with video and step by step photos – easy and delicious recipe of mushroom pulav made in pressure cooker.

mushroom pulao recipe

by now i must have added many pulao recipes. as i mention in all my pulao posts, i make them since they are the easiest and quickest to prepare and save my time on busy or hectic days.

i have already shared a goan style mushroom pulao recipe, which uses coconut milk. this mushroom pulao does not need coconut milk and all you need are the usual indian spices and herbs.

mushrooms are loved by all of us and i do make a point to include it once or twice a week in my cooking. i have also many mushroom recipes posted on blog like:

you can have this mushroom pulav plain or accompanied with a salad, pickle or some masala pyaaz or raita.

mushroom pulao recipe
5 from 6 votes
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mushroom pulav recipe

mushroom pulav recipe - simple, easy and delicious recipe of mushroom pulao made in pressure cooker.
course main course
cuisine north indian
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 2 to 3
rough calories per serving 511 kcal
author dassana amit

ingredients (1 cup = 250 ml)

main ingredients for mushroom pulav

  • 200 grams white button mushrooms
  • 2 tablespoons oil
  • 1 cup heaped basmati rice or 200 grams basmati rice, soaked in enough water for 30 minutes
  • 1 large onion, thinly sliced or 80 grams onion
  • 3 to 4 garlic cloves + 1 inch ginger + 1 green chili, crushed coarsely in mortar-pestle
  • 1.5 to 1.75 cups water, for aldente texture add 1.5 cups water
  • 1 teaspoon lemon juice
  • salt as required
  • 2 tablespoons coriander leaves, chopped (dhania patta)

whole spices for mushroom pulav

  • ½ teaspoon cumin seeds (jeera)
  • 1 inch cinnamon (dalchini)
  • 2 green cardamoms (choti elaichi)
  • 1 black cardamom, optional (badi elaichi)
  • 2 to 3 cloves (lavang)
  • 1 small to medium tej patta (indian bay leaf)

how to make mushroom pulav recipe

preparation for mushroom pulav

  1. rinse 1 heaped cup basmati rice very well in water till the water runs clear of starch. 

  2. then soak the rice in enough water for 30 minutes. 

  3. after 30 minutes, drain all the water from the rice and keep aside.

  4. in a mortar-pestle, crush 3 to 4 garlic cloves + 1 inch ginger + 1 green chili and keep aside. 

  5. also rinse, wipe dry and chop/slice the mushrooms.

making mushroom pulav

  1. heat 2 tablespoons oil in a pressure cooker. 

  2. add all the whole spices mentioned above and saute till they crackle and turn fragrant.

  3. then add 1 large onion, which has been thinly sliced.
  4. stir often and saute the onions till they start becoming golden.
  5. then add the crushed ginger+garlic+green chilies paste.
  6. saute till the raw aroma of ginger and garlic goes away.
  7. then add the chopped or sliced mushrooms. saute the mushrooms for 4 to 5 minutes on a low to medium flame.
  8. then add the rice. season with salt.
  9. mix the rice grains gently with the rest of the ingredients.
  10. add 1 teaspoon lemon juice.
  11. then add 1.75 cups water. for an aldente texture in the rice, add 1.5 cups water.
  12. check the taste of the water and it should taste a bit salty. if not, then add a bit more salt.
  13. cover and pressure cook mushroom pulav on medium flame for 7 to 8 minutes or 2 to 3 whistles.

  14. when the pressure falls down in the cooker naturally, then open the lid.
  15. add 2 tablespoons chopped coriander leaves. gently fluff and mix.
  16. serve mushroom pulav hot with pickle, raita or salad.

recipe video

recipe notes

for cooking mushroom pulav in a pot or pan:
  • follow all the cooking steps in a thick bottomed deep pan or pot.
  • add 1.75 to 2 cups water.
  • on a low flame, simmer and cook covered till all the water is absorbed and the rice is done.

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how to make mushroom pulav recipe

1. rinse 1 heaped cup basmati rice very well in water till the water runs clear of starch. then soak the rice in enough water for 30 minutes. after 30 minutes, drain all the water from the rice and keep aside.

rice for mushroom pulao recipe

2. in a mortar-pestle, crush 3 to 4 garlic cloves + 1 inch ginger + 1 green chili and keep aside. also rinse, wipe dry and chop/slice the mushrooms.

garlic for mushroom pulao recipe

3. heat 2 tablespoons oil in a pressure cooker. add the following spices and saute till they crackle and turn fragrant. whole spices are – ½ teaspoon cumin seeds, 1 inch cinnamon, 2 green cardamoms, 1 black cardamom (optional), 2 to 3 cloves and 1 small to medium tej patta.

spices for mushroom pulao recipe

4. then add 1 large onion, which has been thinly sliced.

onions for mushroom pulao recipe

5. stir and begin to saute the onions on a low to medium flame.

onions for mushroom pulao recipe

6. saute the onions till they start becoming golden.

onions for mushroom pulao recipe

7. then add the crushed ginger+garlic+green chilies paste.

paste for mushroom pulao recipe

8. saute till the raw aroma of ginger and garlic goes away.

paste for mushroom pulao recipe

9. then add the chopped or sliced mushrooms.

mushroom for mushroom pulao recipe

10. saute the mushrooms for 4 to 5 minutes on a low to medium flame.

mushroom for mushroom pulao recipe

11. then add the rice.

rice to make mushroom pulao recipe

12. season with salt.

salt to make mushroom pulao recipe

13. mix the rice grains gently with the rest of the ingredients.

rice to make mushroom pulao recipe

14. add 1 teaspoon lemon juice.

lemon juice to make mushroom pulao recipe

15. then add 1.75 cups water. for an aldente texture in the rice, add 1.5 cups water. check the taste of the water and it should taste a bit salty. if not, then add a bit more salt.

making mushroom pulao recipe

16. cover and pressure cook mushroom pulav on medium flame for 7 to 8 minutes or 2 to 3 whistles.

making mushroom pulao recipe

17. when the pressure falls down in the cooker naturally, then open the lid. add 2 tablespoons chopped coriander leaves. gently fluff and mix.

making mushroom pulao recipe

18. serve mushroom pulav hot with pickle, raita or salad.

mushroom pulao recipe in pressure cooker

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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14 comments/reviews

  1. Hi,
    I am from kerala and i like your recipes very much. I have tried many recipes of you and all of them came out well.
    Which brand of basmati rice are you using?
    Thanks in advance!

    • thank you jincy. i either use india gate basmati rice classic or i buy organic basmati rice from amazon.in. brand is just organik rice basmati.

  2. Made the pulao today.Also added peas along witg mushroom and added pan fried paneer cubes in the end as per your paneer pulao recipe.Such a heavenly mouth waterung aroma floated out.Wow! Thanks Dassana. I have made many other paneer, mushroom and Dal dishes based on your recipes and they are all excellent.Thanks for being my Kitchen guide!

    • thank you Sudhir for sharing your feedback on the recipe you have tried. glad to know. in fact in mushroom pulao other veggies can also be added.
      happy cooking.

  3. Hi,
    I tried it today, my daughter loved it, and my mother also ?
    thank u

    • welcome dhanashree, glad your folks liked the mushroom pulao recipe. thanks for positive feedback.

  4. well I had my cooking cap on after a really long time. mushroom pulao sound simple so tried it, it came out really well as explained here. it was tasty.. except one change I did was add couple more green chillies as we southies need that extra punch.. nice recipe, thank you.

    • welcome santhosh, thanks for positive views. yeah all of us have different spice preference, good you added more chilies the way you wanted.

  5. Wow,yummy but it takes time…the photo you took are elegant

    • thank you for your positive feedback, glad you liked the photos.

  6. This looks yummy! I’ll surely try this out sometime… Can you tell me which brand of basmati rice it is that you use? I’ve tried various brands but they never turn out so long! i get the texture right… but not the length.

    • thannks mithila. the basmati rice used is india gate basmati rice classic.

  7. Hi.I tried this today. Turned out great. Thank you !!

    • welcome trupti and thank you for you positive views.

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