Mushroom Pulao

Mushroom Pulao is a North Indian main dish made with aromatic spices and basmati rice.

Time: 50 minutes


  • 1/2 cup chopped mushroom
  • 3 tablespoon refined oil
  • 1/2 cup shelled peas
  • 2 black cardamom
  • 4 bay leaf
  • 1 teaspoon ginger paste
  • 1 teaspoon salt
  • 1/2 lemon wedges
  • 1 1/2 cup basmati rice
  • 1 inches cinnamon
  • 4 green cardamom
  • 4 clove
  • 3 tablespoon sliced onion
  • 1 teaspoon garlic paste
  • 1/2 cup butter


  • Soak the mushrooms and basmati rice in water separately for 1 hour each. Drain and keep aside for few
  • minutes. Cut the mushrooms in medium sized pieces.
  • Now heat oil in a deep bottomed pan over the medium-high flame. Once the oil is sufficiently hot, add the whole
  • spices and saute till they are fragrant. Keep stirring in between so that the spices don’t get burnt.
  • Once the raw flavor of the spices is gone, add onions and saute till they are pinkish. Once they turn slighly
  • translucent, add ginger garlic paste and cook for about 3 minutes of moderate flame. Once the masala mix
  • starts drying up, add mushrooms, rice, and peas and cook for 2-3 minutes, stirring continuously.
  • Add 3 cups water, butter, salt and juice of half a lemon. Once the water reaches the boiling point, reduce the
  • flame and cook covered for 15-20 minutes or till entire water is absorbed. After 15 minutes, keep checking
  • every 3-4 minutes if the rice is done.
  • Once the rice is cooked, remove from fire and leave uncovered for 10 minutes. This will stop the cooking
  • process otherwise the rice would turn soggy. Once it is fully cooked, transfer the mushroom pulao in a serving
  • bowl and serve hot with raita of your choice.