Mushroom Pulav: An Easy, Delicious, And Healthy Recipe

Mushroom pulao is a tasty and wholesome rice dish that can be made in a single pot. It is a quick and easy recipe that can be made in about 45 minutes. The dish is characterized by soft and chewy mushrooms, peas, and sweet fried raisins. The mushrooms can be sautéed in masala and cooked with rice in the same pot. The recipe calls for white button mushrooms, basmati rice, coconut milk, aromatics, herbs, and spices. It can be made spicy by adding slit green chillies or black pepper. The rice is cooked for 9 to 10 minutes or until the cooker releases steam. The dish can be served with raita and a salad.

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Ingredients: Mushrooms, rice, coconut milk, aromatics, herbs, and spices

Mushroom pulao is a tasty, wholesome, and gluten-free dish that can be made in a pressure cooker, a pan, or an Instant Pot. The key ingredients are mushrooms, rice, aromatics, herbs, and spices, but coconut milk can be used to replace water for added flavour.

For the mushrooms, it is recommended to use fresh and tender mushrooms without black marks. Cremini, portobello, shiitake, button, or any other wild variety of meaty mushrooms can be used. It is important not to dice the mushrooms but to thinly slice them so that they mix well with the rice. Oyster mushrooms are also suggested for their flavour.

Basmati rice is the preferred choice for pulao. For every cup of rice, it is recommended to use 1.5 cups of water or coconut milk. The rice should be rinsed and mixed gently before being cooked.

Aromatics are a key ingredient in pulao. The specific aromatics used in mushroom pulao include coriander leaves, mint leaves, and pulao spices. Saffron can also be added for extra flavour. To enhance the flavour of saffron, it should be soaked in a few spoons of warm plant-based milk and added halfway through the cooking time.

Other herbs and spices can be added to taste, including garam masala, biryani masala, turmeric, slit green chillies, black pepper, and Italian seasoning.

Preparation: Wash, slice, and saute mushrooms

To prepare the mushrooms for your pulao, start by washing and cleaning the mushrooms. You can use button mushrooms, cremini mushrooms, or even oyster mushrooms—just make sure they are fresh and tender without any black marks.

After washing, slice the mushrooms thinly. You can also add other vegetables like carrots, green beans, or peas (fresh or frozen) to your pulao, so you may want to wash and slice those as well. If using frozen peas, remember to thaw them before adding them to the dish.

Now it's time to sauté the mushrooms. Heat some oil in a pan and add the mushrooms. You can also add spices like garam masala or biryani masala at this stage to enhance the flavour. Saute the mushrooms until they are half-cooked and have shrunk a little. If you're using other vegetables, you can add them to the pan now and saute until they are soft.

Once the mushrooms (and any other vegetables) are ready, you can move on to the next step of making your mushroom pulao.

Cooking: Use a pressure cooker or pan

To make mushroom pulao in a pressure cooker, start by rinsing the rice under running cold water until the water runs clear. Then, soak the rice in a bowl for 20 to 30 minutes. You can also store this water for cooking the pulao, as it will make your dish more flavoursome.

Next, heat some oil in the pressure cooker over medium heat. You can use coconut oil, sunflower oil, or any neutral-flavored oil. You can also use ghee for a richer taste. Add the whole spices, such as bay leaf, cinnamon, cumin, star anise, cloves, and green cardamom, and cashew nuts (optional), and sauté for 40-45 seconds.

Once the spices become fragrant, add the sliced onions and sauté for 5-7 minutes, or until the onions turn translucent or light golden. Then, add the ginger-garlic paste and sauté for a few seconds or another minute until the raw smell disappears.

Now, add the chopped tomatoes, potatoes, and mushrooms. Sauté for 4 to 5 minutes until the mushrooms are half-cooked, stirring occasionally. You can also add other vegetables to make it a mixed vegetable mushroom pulao, but ensure the mushrooms remain the star ingredient.

Add the soaked rice and chopped green chilli. Sauté the rice for 1 to 2 minutes, stirring occasionally. Then, add the coconut milk and water, and season with salt to taste.

Finally, pressure cook the pulao for 2 to 3 whistles or for 9 to 10 minutes. If using a 3-litre cooker, pressure cook for 2 whistles, and for a 2-litre cooker, pressure cook for 3 whistles. Once the pressure settles, remove the lid and gently fluff the rice with a fork.

You can also make mushroom pulao on the stovetop in a heavy-bottom cooking pot. For this method, the water ratio is 1:2, meaning for 1 cup of rice, add 2 cups of water. Bring the water to a boil, reduce to a low flame, and let the water get fully absorbed. This should take about 10-12 minutes.

You can also use a pan or regular pot to cook mushroom pulao. Simply follow the same steps as the stovetop pressure cooker method, adjusting the time and water quantity as needed.

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Timing: Cook for 9-10 mins or 2-3 whistles

Once you've prepared your mushroom pulao, it's time to cook it. The timing for cooking mushroom pulao in a pressure cooker is typically 9 to 10 minutes or until you hear 2 to 3 whistles. This timing ensures that the rice is cooked perfectly and that the flavours have melded together harmoniously.

It's important to note that the timing may vary slightly depending on the size of your cooker. If you're using a 3-litre cooker, 2 whistles should be sufficient, while a 2-litre cooker may require 3 whistles. Adjust the timing accordingly based on your cooker's capacity.

During the cooking process, the pressure will build up inside the cooker, creating a sealed environment that allows the ingredients to cook evenly and retain their moisture. This pressure cooking method is particularly useful for mushroom pulao as it infuses the rice with the flavours of the mushrooms, spices, and aromatics.

Once the designated cooking time has elapsed, it's crucial to let the pressure settle down naturally. Avoid forcing the lid open as the contents are still under pressure and can be dangerous. Allow the steam to escape naturally, which may take a few minutes. This gradual release of pressure ensures that the dish finishes cooking at the optimal temperature and that the rice grains remain separate and fluffy.

After the pressure has settled and the cooker has safely released steam, you can carefully open the lid. Using a fork, gently fluff the rice to separate the grains and incorporate any settled spices or herbs. This final step ensures that your mushroom pulao has a light and airy texture.

Serving: Enjoy with raita, onions and lime

Mushroom pulao is best served hot or warm. It is often accompanied by sliced onions and lime. You can also serve it with raita, a classic Indian yogurt sauce.

Raita is a versatile condiment and can be made in many ways. It is traditionally served with spicy Indian dishes to cool down the palate. It is made with yogurt, typically plain, full-fat yogurt, and spices. You can use whole milk yogurt for a creamy texture, or low-fat yogurt. You can also use dairy-free yogurt to make it vegan. Greek yogurt is also an option, providing a thicker and creamier consistency.

The sauce also contains some kind of fruit or vegetable. For cucumber raita, use an English, Turkish, or Persian cucumber with thin skin and tiny seeds, so they don't need to be peeled or seeded. Finely dice the cucumber to give the sauce a chunky texture. You can also grate the cucumber. For a spicy kick, add fresh green chilies, and a drizzle of olive oil for extra richness.

To make crispy onions to serve with mushroom pulao, thinly slice the onions and place them in a bowl with ghee. Mix well, then add the onions to an air fryer basket, spreading them evenly. You can also deep-fry the onions until golden and crisp.

Frequently asked questions