Mushroom Pulao (Mushroom Rice)


Mushroom Pulao (Mushroom Rice)

Prep Time: 30 mins         Cook Time: 20 mins         Total Time: 50 mins            Serves: 4 to 5

  1. 200 grams white button mushrooms
  2. 2 tablespoons oil
  3. 1 cup heaped Basmati rice or 200 grams Basmati rice, soaked in enough water for 30 minutes
  4. 1 large onion, thinly sliced or 80 grams onion
  5. 3 to 4 garlic cloves + 1 inch ginger + 1 green chili, crushed coarsely in mortar ­pestle
  6. 1.5 to 1.75 cups water, for aldente texture add 1.5 cups water
  7. 1 teaspoon lemon juice
  8. Salt as required
  9. 2 tablespoons coriander leaves
  10. Chopped Coriander (dhania patta)

Whole spices:

  1. ½ teaspoon cumin seeds (Jeera)
  2. 1 inch cinnamon (Dalchini)
  3. 2 green cardamoms (Choti Elaichi)
  4. 1 black cardamom, optional (Badi Elaichi)
  5. 2 to 3 cloves (Lavang)
  6. 1 small to medium tej patta (Indian bay leaf)
  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. Slice the onions into thin slices
  5. In a mortar ­pestle, crush 3 to 4 garlic cloves + 1 inch ginger + 1 green chili and keep aside.
  6. Rinse, wipe dry and chop/slice the mushrooms.

Mushroom Pulao
  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.
  8. Saute the mushrooms for 4 to 5 minutes on a low to medium flame.
  9. Then add the rice.
  10. Season with salt.
  11. Mix the rice grains gently with the rest of the ingredients.
  12. Add 1 teaspoon lemon juice.
  13. Then add 1.75 cups water. for an aldente texture in the rice,
  14. Add 1.5 cups water.
  15. Check the taste of the water and it should taste a bit salty. if not, then add a bit more salt.
  16. Cover and pressure cook on medium flame for 7 to 8 minutes or 2 to 3 whistles.
  17. When the pressure falls down in the cooker naturally, then open the lid.
  18. Add 2 tablespoons chopped coriander leaves.
  19. Gently fluff and mix

Note : For cooking the pulao in a pot or pan:

  1. Follow all the cooking steps in a thick bottomed deep pan or pot.
  2. 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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