Mushroom Pulao Recipe / Mushroom Rice

Pulao recipes are quick and easy to make, making them ideal for lunchboxes or even breakfast. Mushroom Pulao is a quick and tasty rice recipe that is perfect for lunch, dinner, or even lunchboxes. It can also be eaten for breakfast with a cup of onion tomato raita. Furthermore, mushroom rice can be a simple alternative for children who are hesitant to consume vegetables.

one of the common and frequently prepared recipe in many south indian households is pulav recipe. as a result, the common and traditional pulav can be monotonous and you may need variations with certain flavors. therefore, i am presenting you with one such pulao variations prepared with thin sliced mushrooms. mushroom pulao can also be prepared for surprise guest or even for potluck parties.

Furthermore, mushroom recipes have a number of health benefits. Mushrooms are high in antioxidants, which help to prevent cancer cell growth. Furthermore, it is high in fibre, which is beneficial to diabetics. Finally, mushrooms are high in vitamin C, which helps to lower and regulate blood pressure.

AuthorManita

Yields3 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 cup basmati rice / any rice
 ½ capsicum ( cubed )
 10 mushroom ( thily sliced )
 ½ onion ( finely chopped )
 2 tbsp oil
 ½ cup peas ( fresh / frozen )
 1 star anise
 5 black pappers
 1 tbsp cumin seed / jeera
 2 cardamom / elaichi
 1 mace blades / javitri
 1 bay leaf / tej patta
 34 cloves / lavang
 1 tbsp garam masala powder
 1 tbsp chilli powder
 ½ tsp turmeric powder
 2 tbsp lemon juice
 1 inch ginger
 2 garlic cloves
 1 green chilli
 salt to taste

1

Soak the rice in water for 30 minutes.

2

Cook the mushrooms for 15 minutes in boiling water.

3

All of the mushrooms should be immersed for 15 minutes.

4

Add black peppers, cumin seed, crushed cardamom, mace blades, bay leaf, and cloves to the oil.

5

Sauté the finely chopped onion until it changes colour.

6

Now, add the ginger-garlic-chilli paste and cook for a minute.

7

Toss in the strained mushrooms a few times.

8

Continue to stir until the mushrooms become translucent.

9

Toss in the strained rice for 1-2 minutes.

10

Mix in the garam masala, chilli powder, and turmeric powder. Give it a gentle stir.

11

Now add the peas and capsicum. It should be fried for a minute.

12

2 cups of water should be added.

13

Season with salt to taste and mix well. Turn the heat up to medium and cover with a lid.

14

Cook it for 15 minutes on low heat.

15

If you like it spicy, add some pepper powder now.

16

Your mushroom pulao is now ready to serve with salad or raita.

Ingredients

 1 cup basmati rice / any rice
 ½ capsicum ( cubed )
 10 mushroom ( thily sliced )
 ½ onion ( finely chopped )
 2 tbsp oil
 ½ cup peas ( fresh / frozen )
 1 star anise
 5 black pappers
 1 tbsp cumin seed / jeera
 2 cardamom / elaichi
 1 mace blades / javitri
 1 bay leaf / tej patta
 34 cloves / lavang
 1 tbsp garam masala powder
 1 tbsp chilli powder
 ½ tsp turmeric powder
 2 tbsp lemon juice
 1 inch ginger
 2 garlic cloves
 1 green chilli
 salt to taste

Directions

1

Soak the rice in water for 30 minutes.

2

Cook the mushrooms for 15 minutes in boiling water.

3

All of the mushrooms should be immersed for 15 minutes.

4

Add black peppers, cumin seed, crushed cardamom, mace blades, bay leaf, and cloves to the oil.

5

Sauté the finely chopped onion until it changes colour.

6

Now, add the ginger-garlic-chilli paste and cook for a minute.

7

Toss in the strained mushrooms a few times.

8

Continue to stir until the mushrooms become translucent.

9

Toss in the strained rice for 1-2 minutes.

10

Mix in the garam masala, chilli powder, and turmeric powder. Give it a gentle stir.

11

Now add the peas and capsicum. It should be fried for a minute.

12

2 cups of water should be added.

13

Season with salt to taste and mix well. Turn the heat up to medium and cover with a lid.

14

Cook it for 15 minutes on low heat.

15

If you like it spicy, add some pepper powder now.

16

Your mushroom pulao is now ready to serve with salad or raita.

Mushroom Rice Pulao

Observations:

  • To change the flavour, you can also add coconut milk or yoghurt.
  • In addition, according to your spice preferences, add chilies.
  • You can also use 1/2 cup coconut milk for a nice flavour, but adjust the water level accordingly.
  • Furthermore, I usually use a rice-to-water ratio of 1:2 to keep the rice moist.
  • Finally, always soak basmati rice for 15-20 minutes before using it.

Also Read: Sooji Pakoda Recipe