Mushroom Rice or Mushroom Pulao Recipe
Mushroom Rice or Mushroom Pulao with Indian Flavors - one pot main course, lunch box friendly, gluten free, vegan and vegetarian rice recipe. Step by Step Recipe with tips to cook fluffy Basmati Rice every single time!
Servings 3 people
Equipment
- Pressure Cooker
Ingredients
- 1 cup Basmati Rice 1 cup is 250 ml measurement
- 200 gms Button Mushrooms sliced
- 1/2 cup Green Peas (fresh or frozen)
- 2 nos. Onions sliced
- 1 tbsp Vegetable Oil
- 1/2 tsp Jeera or Cumin Seeds
- 2 nos. Bay Leaf or Tej Patta
- 1 no. Mace
- 4 nos. Cloves or Lavang
- 3 nos. Cinnamon Sticks (half an index finger size)
- 1/2 tbsp Garam Masala Powder Add slightly more if using store bought masala
- 1/2 tsp Kashmiri Red Chilli powder Can be skipped
- 1/2 tsp Turmeric powder or haldi powder
- salt to taste
Instructions
- Wash and soak 1 cup of Basmati Rice for 20 minutes.
- Slice the mushrooms and onions. Keep the whole spices and fresh green peas ready.
- Heat the Kadhai or thick bottom pan, add oil and Jeera or cumin seeds.
- Add the whole spices - Bay leaf, mace, cloves and cinnamon sticks. Saute and then add the sliced onions.
- Now add the sliced mushrooms. Saute well.
- Once the mushrooms start leaving out moisture,add the spices - Turmeric powder, garam masala powder and red chilli powder.
- Add the soaked rice (drain the water). Mix well and add salt to taste.
- Transfer this to a pressure cooker vessel and add water (1 cup rice is 1 1/2 cups water).
- Pressure cook the rice for atleast 3-4 whistles. Serve piping hot with a side of your choice.
Notes
- In place of Garam Masala, add biryani masala etc available at home. It would taste delicious.
- Kashmiri Red chilli powder is added to the recipe, which you can completely skip or adjust quantity, as required.