Go Back
+ servings
aerial shot of mushroom pulao in a white ceramic bowl
Print Recipe
4.60 from 5 votes

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 797kcal
Author: Hina Gujral


  • Casserole


  • 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


  • 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



  • 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.


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