Mushroom Pulao / One-Pot Vegetarian Rice Dish

Mushroom Pulao is a flavorful , mildly spiced vegetarian rice dish. A one-pot delicious and healthy meal which can be easily prepared either in a pressure cooker or pan. This easy to cook mushroom pulao serves best for busy mornings as the whole dish is ready under 30 minutes and requires basic ingredients that are easily available in Indian kitchen pantries. Serve it as a side dish to some gravy or pair it with any raita . Mushroom pulao goes well even with plain curd in lunch box. Here white button mushrooms are cooked in a rice which is flavored with whole spices and mint. I have added green peas and cashews to the pulao which compliment very well with mushrooms and add in to the nutrition and taste of the dish.

 White button mushroom is a cheap and excellent nutrition source. Rich in antioxidants , vitamins and minerals , these help in weight loss and strengthen immune system. My son Chinmay loves button mushrooms and so i include them in our meals at least once a week. Mushroom Masala , Matar Mushroom and Mushroom soup are some of the mushroom dishes i have shared on my blog. (Just click on the highlighted words for their recipes). 

Summer is at its peak and afternoons are quite lazy to cook an elaborate meal. One-pot meals like this mushroom pulao come to rescue at such times. Light and flavorful this rice dish is just perfect to add variation to the routine rice dishes.  I made this yesterday for Aai dada for lunch and paired it with salad and Boondi Raita. They enjoyed it thoroughly. I hope you too will try out this simple yet delicious one-pot meal and please your loved ones :)

Preparation Time: 10 minutes

Cooking Time : 15 minutes

Servings: 4- 5

Ingredients: Measurements used - 1 cup = 200 ml

• 1 1/2  cup rice 
• 250 grams white button mushrooms 
• 1/2 cup fresh or frozen green peas
• 2 medium onions, sliced
• 1/4 cup fresh mint leaves / pudina
• 1 green chilly
• 3-4 garlic cloves
• 1/2 inch piece of ginger
• 1 bay leaf / tej patta
• 1 star anise / chakra phool
• 2-3 cloves / laung
• 2-3 black pepper corn / sabut kali mirch
• 1 inch stick of cinnamon / dalchini
• 1/4 teaspoon cumin seeds / jeera
• 1/2 teaspoon garam masala ( optional)
• 3 tablespoon ghee / oil
• 3-4 cashewnuts , sliced
• Salt to taste

Method:

1. Wash the rice thoroughly in 2-3 changes of water or until it runs clear of starch. Allow the rice to soak in water for at least 10-15 minutes.

   2. Mean while rinse the mushrooms under running water to remove the dirt and impurities. Do not soak them. Pat the washed mushrooms with a kitchen towel. Trim the lower part of the stem which is generally little dirty and slice or chop the mushroom into quarters. Also grind the green chilly , garlic and ginger together.

 3.  Heat ghee or oil in a pressure cooker on medium heat. Add cumin seeds and bay leaf. Once the seeds crackle , add the star anise, cinnamon stick , clove and black pepper corn followed by cashew nut. Stir fry well for 1-2 minutes.

  4. Add sliced onions and saute until they turn translucent. Now add the green chilly , garlic and ginger paste and stir on low flame until the raw smell goes off.

  

  5. Add chopped mushroom and stir fry and cook them for 4-5 minutes until the water dries up.

  6. Next add the green peas and mix well . Saute the veggies and mushrooms for another 1-2 minutes before adding the drained rice. 

  7. Stir fry the rice for 2-3 minutes on low flame. Add garam masala and salt at this stage. Mix well.

  8. Lastly add 3 cups of boiling water to the rice followed by mint leaves. Give a quick stir . You can do a taste test at this stage. Just taste little water from the rice mixture , if you feel the salt is less add in as per requirement. Allow the pulao to cook on medium flame for 2 whistles and put off the flame.

  9. Once the pressure releases , open the pressure cooker lid and fluff the rice gently with a fork and remove on a plate. 

  10. Serve the flavorful mushroom pulao with raita and salad and enjoy !

  Notes:

• Do not soak the white button mushrooms in water.
• Basmati or any long grain rice can be used to make the pulao.
• If making for kids, avoid grinding the green chilly.
• Potatoes , carrots and french beans can also be added to the pulao.
• Do not skip adding the whole spices as they make the pulao flavorful and aromatic.

For more such one-pot dishes, do check my posts on

• Sweet Coconut Rice
• Masale Bhaat
• Coriander Rice
• Multigrain Khichadi
• Jeera Rice
• Masala Oats