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Home » Indian Main Course » Mushroom Pulao Recipe

Published: Jun 10, 2022 | Modified: Jun 10, 2022 by Hina Gujral

Mushroom Pulao Recipe

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Mushroom Pulao is a delicious, Indian-style rice and mushroom casserole. It is a gluten-free, vegetarian, and easy one-pot meal that you can cook in a pressure cooker or instant pot. Be sure to watch the video!

aerial shot of mushroom pulao in a white ceramic bowl with the spoonPin

For mushroom lovers, this pulao recipe is worth bookmarking. The caramelized mushrooms, roasted onions, cashews, and spices all make it so damn delicious.

If you are longing for some gratifying comfort meal on a busy weeknight or a lazy weekend, then this versatile vegetarian pulao could answer all your cravings.

In my house, we call it a cheat mushroom biryani. Except for the layering process, the taste and texture of the pulao are as good as a biryani.

The best part is this mushroom pulao does not require fancy ingredients or hours in the kitchen. Instead, it needs 10 minutes of cooking time and one instant pot.

More Reasons To LOVE Mushroom Pulao

possible vegan (skip ghee)

gluten-free and vegetarian

a quick, family-friendly, one-pot meal

perfect for a picnic, potluck, or lunch box

you can make it on a casserole, pressure cooker, or an instant pot

ingredients for mushroom pulaoPin

Ingredients Required

Mushroom: I use button mushrooms as they are the most effortlessly and readily available mushrooms in India. But you can use – crimini, portobello, shiitake, gucchi, or any other wild variety of meaty mushrooms for making pulao.

Green Peas: Use fresh or frozen peas. If using frozen ones, thaw them before adding to the pulao.

Rice: The long grain basmati rice is the best for any Indian pulao or biryani. Avoid using starchy, sticky, short-grain rice.

Whole Spices: Cardamom, Bay leaf, Cloves

Spice Powder: Garam Masala, Red Chili Powder

Other Ingredients: Red Onion, Cashew, Ginger Garlic Paste, Salt, Water, Ghee

side close up shot of mushroom pulao in a white bowlPin

My Tried & True Tips

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 mushroom pulao ratio of 1: 1 ½ (rice to water) works perfectly fine.

Cooking Method: You can cook this pulao in a traditional stovetop Indian pressure cooker, heavy-duty casserole, Dutch oven, instant pot, or electric pressure cooker.

Cooking Time: In the instant pot, the pulao takes 10 minutes (6 – 7 minutes saute + 3 minutes cooking). On the stovetop, it takes 20 – 25 minutes (10 – 15 minutes saute + 10 – 15 minutes cooking).

Vegan Pulao: You can make mushroom pulao vegan by skipping ghee for cooking. Use coconut oil or any other vegan cooking oil.

Instant Pot Method

Step 1) Wash and soak rice in water for 30 minutes. Set it aside.

Step 2) Set the saute mode of IP for 15 minutes. Once hot, add ghee or cooking oil and whole spices. Fry for 10 – 20 seconds to release the aroma of spices.

Step 3) Next, add the sliced onion and cashews. Fry till the onion turns light golden. 

Step 4) Add the ginger-garlic paste, mushroom, green peas, spices, and salt. Fry, the masala for 5 minutes or till mushrooms are nicely caramelized.

instant pot mushroom peas pulao cooking stepsPin

Step 5) Drain the water from the soaked rice. Add the rice to the pressure cooker or IP. Saute the rice for a minute. Add water. Stir. Taste the liquid. If required, add more salt or seasoning.

instant pot mushroom peas pulao cooking stepsPin

Step 6) Seal the IP with the lid. Set pressure cook mode for 3 minutes. After set timing, allow the steam to release naturally from the pressure cooker. Open the lid and fluff the rice using a fork.

cooking mushroom pulao in an instant pot

Serving Suggestion

Mushroom Pulao is a wholesome, fulfilling meal in itself. However, I love to serve a few side dishes with a pulao, one of them is green boondi raita, and the second is Indian kachumber salad.

Apart from that, a homemade pickle and fried papadum are the perfect accompaniments for a pulao. You can easily pack this mushroom pulao for school or office lunch boxes. It is easy to carry around and reheat.

Watch Pulao Video

More Pulao Recipes

Chana Pulao

Sweet Pulao

Chicken Pulao

Vegetable Pulao

Paneer Tikka Pulao

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aerial shot of mushroom pulao in a white ceramic bowlPin

Mushroom Pulao Recipe

Mushroom Pulao is a delicious, Indian-style rice and mushroom casserole. Learn how to make mushroom peas pulao in a few simple steps.
4.6 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Calories: 797kcal
Author: Hina Gujral
  • Casserole
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Ingredients

  • 1 Cup basmati rice
  • 4 tablespoon ghee (clarified butter)
  • 1 bay leaf
  • 4 cloves (laung)
  • 4 green cardamom (elaichi)
  • ¼ Cup cashews (kaju)
  • 1 Cup sliced onion
  • 1 tablespoon ginger-garlic paste
  • 1 ½ Cup button mushrooms sliced
  • ½ cup green peas (matar) (fresh or frozen)
  • Salt to taste
  • ½ teaspoon red chilli powder
  • 1 teaspoon Garam Masala ( see recipe here)
  • 2 tablespoon coriander leaves, chopped
  • 2 tablespoon mint leaves, chopped
  • 1 ¼ Cup water

Instructions

  • Wash and soak the rice in enough water. Set it aside for 30 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 water and chopped herbs. Close the lid of the pressure cooker. Cook the pulao for one whistle over medium heat on the stovetop. In an 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. 

Recipe Notes:

  • 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, and vegetable stock, to chicken broth, you can use either of these liquids to flavor the rice.
  • For my basmati rice ratio of 1: 1 ¼ (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.

Nutrition

Calories: 797kcal | Carbohydrates: 98g | Protein: 16g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 77mg | Sodium: 37mg | Potassium: 736mg | Fiber: 8g | Sugar: 8g | Vitamin A: 670IU | Vitamin C: 25mg | Calcium: 98mg | Iron: 4mg
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Comments

  1. ritesh says

    October 06, 2018 at 3:13 am

    A suggestion for those cooks having trouble rolling and cutting the dough: Try putting the dough in a floured pastery bag (or a Ziplock with a corner cut out will do) and squeezing it out like t…

    Reply
  2. Mystiquiera says

    March 19, 2019 at 9:18 am

    5 stars
    Really good basic recipe. I thought I had chicken breasts that I could add; turned out it was chicken keema (1 lb) , the only quantities I changed were ginger garlic paste (~ 1.50 tbsp), Garam Masala (1.50 tsp). Cooked in instapot – used about 1.75 cups of water and pressure cooked for 11 mins. Rice came out really well, flavors are mild yet delicious

    Reply
  3. Shruthi Reddy says

    July 16, 2020 at 9:44 am

    Yummm! love how it looks. Making this for dinner tonight 🙂

    Reply
    • Hina Gujral says

      July 16, 2020 at 11:45 am

      It is our dinner staple too!

      Reply
  4. Supriya Kutty says

    January 09, 2021 at 5:45 pm

    I have never tried making this recipe ever and was searching for a recipe so that I get some help. I am so happy to come across this post of yours as this is really a great guide for me and this will help me in making this delicious recipe.

    Reply
    • Hina Gujral says

      January 10, 2021 at 9:57 pm

      I am so glad you like the recipe.

      Reply

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