Mushroom Pulao is indeed a delicious, gluten-free, one-pot rice casserole. If you love the combination of mushroom and peas, then you will surely enjoy this Indian style mushroom pulao. It is so simple to cook, tasty to the core, and takes 10 minutes in an instant pot.
Mushroom Peas Pulao is a cross between pulao and biryani. It can be rated as a quick mushroom biryani as well. The roasted onions, cashews, and the spices, all make it as good as a biryani.
With a simple side dish such as mint raita and salad, it makes an excellent Indian main course dish. For those of you, who are always seeking ways to include mushroom in everyday diet this pulao recipe is worth bookmarking.
The good news is this Indian pulao does not require some fancy ingredients or hours in the kitchen. Only 10 minutes and one instant pot. Who could miss out on saving such gem of mushroom recipes?
If you are longing for some gratifying comfort meal on a busy weeknight or a lazy weekend, then this versatile vegetarian pulao could be the answer to all your cravings.
Recipe Notes For Mushroom Pulao
Mushrooms: For making pulao I have used button mushrooms as they are the most easily and readily available mushrooms in India. But you can use – crimini, portobello, shiitake, or any other wild variety of mushroom.
Rice: The long grain basmati rice is the best for any type of Indian pulao or biryani. Try to use any other variety of long or medium grain rice for making mushroom pulao. Avoid using starchy, sticky, short grain rice for this rice recipe.
Spices: You need green cardamom, bay leaf, cloves, and garam masala powder to flavor the pulao. Feel free to skip or add any other whole spice to customize the flavor of the pulao as per personal preference.
Cooking Liquid: For cooking the pulao from plain water, vegetable stock, to chicken broth, you can use either of these liquids to flavor the rice.
Liquid Ratio: For my basmati rice ratio of 1: 1 1/2 (rice:water) works perfectly fine. I would recommend for any rice recipe adjust the quantity of cooking liquid according to your rice variety. And nobody knows that better than you.
Cooking Method: This pulao can be cooked in a traditional stovetop Indian pressure cooker, heavy duty casserole, instant pot or electric pressure cooker. This is a highly versatile rice recipe when it comes to cooking method.
Cooking Time: In the instant pot, the pulao takes exactly 10 minutes (6 – 7 minutes saute + 3 minutes cooking). Whereas on the stovetop it takes 20 – 25 minutes (10 – 15 minutes saute + 10 – 15 minutes cooking).
Vegan Pulao: You can make this pulao vegan by skipping ghee for cooking. Use coconut oil or any other vegan cooking oil to make the pulao.
Instant Pot Mushroom Pulao:
Wash and soak rice in water. Set it aside.
Set the saute mode of IP for 6 minutes. Add ghee or cooking oil, whole spices, fry for 10 – 20 seconds to release the aroma of spices.
Next, add the sliced onion and cashews. Fry till the onion turns light golden in color.
Add the ginger-garlic paste, mushroom, green peas, spices, and salt. Fry the masala for 2 – 3 minutes or till all the liquid of mushroom is evaporated.
Drain the water from the soaked rice. Add the rice in the pressure cooker or IP. Stir to combine and saute the rice for a minute. Add water or any other cooking liquid you are using.
Seal the IP wit the lid. Set cooking mode for 3 minutes. Allow the steam to release naturally from the pressure cooker. Open the lid and fluff the rice using a fork.
Watch Stovetop Mushroom Pulao Recipe Video:
More Mushroom Recipes For You:
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Mushroom Pulao Recipe
- 1 Cup basmati rice
- 4 tablespoon ghee (clarified butter)
- 1 bay leaf
- 2 – 4 cloves (laung)
- 2 – 3 whole green cardamom (elaichi)
- 1/4 Cup sliced or broken cashew
- 1 Cup sliced onion
- 1 Cup chopped button mushroom
- 1/2 cup green peas (matar)
- 1 tablespoon ginger-garlic paste
- Salt to taste
- 1 teaspoon Garam Masala ( see recipe here)
- 1/2 teaspoon red chilli powder
- Wash and soak the rice in enough water. Set it aside for 10 – 15 minutes.
- Heat ghee in a pressure cooker or saucepan. Add whole spices, and saute for 10 – 20 seconds to release the aroma.
- Next, add the sliced cashews and onion. Fry till the onion turn light golden in color.
- Add the ginger-garlic paste, chopped mushrooms, peas, spices, and salt. Fry for the next 2 – 3 minutes or till all the liquid of mushrooms is evaporated.
- Drain the water from the soaked rice. Add the rice in the pressure cooker. Stir to combine and saute the rice for a minute.
- Next, add 1 1/2 cups of water or as required in the pressure cooker. Close the lid of the pressure cooker. Cook the pulao for one whistle over medium heat on the stovetop. In instant Pot, it will take 3 minutes in pressure cook mode.
- Allow the steam to release naturally from the pressure cooker. Open the lid and fluff the rice using a fork.
- Serve Mushroom Matar Pulao warm with raita and salad.
- You can use – crimini, portobello, shiitake, or any other wild variety of fibrous or meaty mushrooms to make pulao.
- The long grain basmati rice is the best for any type of Indian pulao or biryani. Avoid using starchy, sticky, short-grain rice for this rice recipe.
- For cooking the pulao from plain water, vegetable stock, to chicken broth, you can use either of these liquids to flavor the rice.
- For my basmati rice ratio of 1: 1 1/2 (rice:water) works perfectly fine.
- This pulao can be cooked in a traditional stovetop Indian pressure cooker, heavy-duty casserole, instant pot, or electric pressure cooker.
- You can make this pulao vegan by skipping ghee for cooking. Use coconut oil or any other vegan cooking oil to make the pulao.