Mushroom pulao

Here is the recipe of  mushroom pulao.

Preparation time: 10 minutes

Cooking time:  30 minutes

Serves: 3


250 grams mushrooms

1 cups basmati rice ( Jeera rice also can be used in this recipe)

1 large onion , thinly sliced

1/2 medium tomato, chopped

Few mint leaves , chopped

Few coriander leaves, chopped

1 green chilly, slitted ( add 2 to 3 for more spice)

1/2 tablespoon ginger garlic paste

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala powder

1/2 teaspoon red chilly powder

salt to taste



Soak basmati rice for 20 to 30 minutes.

In a deep pan, boil 2 cups of water and add mushrooms and switch off the flame. Keep them for 5 minutes and drain the mushrooms. Thinly slice the mushrooms and keep aside.

In a cooker, heat 1 tablespoon oil/ghee, add onion and saute well till light golden brown. Then add ginger garlic paste and saute for a minute. Add green chilly, mint leaves, coriander leaves , tomato and saute for few seconds. Add turmeric powder, chilly powder, garam masala powder, salt and saute well for a minute. Then add sliced mushrooms and saute for few seconds. To this add washed and drained rice and gently saute for a minute. Then add 2 cups of hot water. Mix gently and close the lid. Cook on medium to high heat. After 1 whistle switch off the flame. Let the pressure settle. Open the lid and fluff the rice with a fork .

Mushroom pulao is ready to serve.


Do not soak jeera rice before cooking.

While cooking , For 1 cup of jeera rice add 1.5 cups of  water.





Leave a Reply