mushroom pulao recipe
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5 from 5 votes

mushroom pulav in pressure cooker

Mushroom pulav recipe - simple, easy and delicious recipe of mushroom pulao made in pressure cooker.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: main course
Cuisine: north indian
Servings: 2 to 3
Calories: 511kcal
Author: Dassana Amit


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)


preparation for mushroom pulav

  • 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.
  • 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.

making mushroom pulav

  • Heat 2 tablespoons oil in a pressure cooker. 
  • Add all the whole spices mentioned above and saute till they crackle and turn fragrant.
  • Then add 1 large onion, which has been thinly sliced.
  • Stir often and saute the onions till they start becoming golden.
  • Then add the crushed ginger+garlic+green chilies paste.
  • Saute till the raw aroma of ginger and garlic goes away.
  • Then add the chopped or sliced mushrooms. Saute the mushrooms for 4 to 5 minutes on a low to medium flame.
  • Then add the rice. Season with salt.
  • Mix the rice grains gently with the rest of the ingredients.
  • Add 1 teaspoon lemon juice.
  • 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.
  • Cover and pressure cook mushroom pulav on medium flame for 7 to 8 minutes or 2 to 3 whistles.
  • When the pressure falls down in the cooker naturally, then open the lid.
  • Add 2 tablespoons chopped coriander leaves. Gently fluff and mix.
  • Serve mushroom pulav hot with pickle, raita or salad.



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.


Calories: 511kcal | Carbohydrates: 83g | Protein: 10g | Fat: 15g | Saturated Fat: 1g | Sodium: 1186mg | Potassium: 482mg | Fiber: 3g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1.7mg