mushroom pulao recipe | mushroom pulao in a pressure cooker | khumb pulao |

by Tarla Dalal

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mushroom pulao recipe | mushroom pulao in pressure cooker | khumb pulao | with 35 amazing images.

mushroom pulao made in a pressure cooker is a quick and delicious one-pot meal that's perfect for busy days. Learn how to make mushroom pulao recipe | mushroom pulao in pressure cooker | khumb pulao |

mushroom pulao is a fragrant and flavorful rice dish that combines the earthy flavors of mushrooms with fragrant basmati rice and a blend of spices. The pressure cooker ensures quick cooking, while the mushrooms add a rich texture and depth of flavor.

Rice recipes are ideal lunch boxes. This one-pot mushroom pulao recipe is not only simple but also versatile, allowing you to adjust the ingredients to suit your taste. It makes for an easy and quick lunch or dinner. This dish is perfect for a vegetarian meal and can be enjoyed with raita or a simple salad.

You can also try other pulao recipes like Lehsuni palak rice, Turai pulao and Bulgur wheat matki pulao.

pro tips to make mushroom pulao recipe: 1. Basmati rice is the ideal choice for pulao due to its long grains, fragrant aroma, and ability to retain its texture after cooking. 2. You can add other vegetables like peas, carrots, or bell peppers for a more colorful and nutritious pulao. 3. Enhance the richer flavour of pulao by using ghee to make the recipe.

Enjoy mushroom pulao recipe | mushroom pulao in pressure cooker | khumb pulao | with detailed step by step photos.

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Mushroom Pulao recipe - How to make Mushroom Pulao

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Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 5Makes 5 servings
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Ingredients

For Mushroom Pulao
1 1/4 cups long grain rice (basmati chawal) rice (chawal) , washed and drained
2 tbsp oil
1 tbsp ghee
1 star anise (chakri phool)
1 black cardamom (badi elaichi)
1 cinnamon (dalchini) stick
1 tsp cumin seeds (jeera)
1 bay leaf (tejpatta)
1/2 cup thinly sliced onions
2 green chillies , slit
1 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup thinly sliced tomatoes
3 cups thickly sliced mushrooms (khumbh)
1/4 cup finely chopped mint leaves (phudina)
1/4 cup finely chopped coriander (dhania)
1/2 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1 tbsp biryani masala
1/2 cup whisked curds (dahi)
salt to taste
1/2 cup fried onions

Method

For mushroom pulao

To make mushroom pulao recipe, heat oil and ghee in a pressure cooker, add star anise, cardamom, cinnamon, cumin seeds, bay leaf and onions.
Sauté for 2 to 3 minutes on a medium flame, while stirring occasionally.
Add green chillies, ginger garlic paste and sauté for a few seconds.
Add tomatoes and sauté for a minute. Add mushrooms and sauté for 3 to 4 minutes.
Add mint leaves, coriander, turmeric powder, coriander cumin seeds powder, chilli powder, biryani masala, curd and salt to taste.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add fried onions, basmati rice and 2¼ cups hot water. Mix well.
Cover with a lid and pressure cook for 2 whistles. Allow the steam to escape and then open the lid.
Serve the mushroom pulao hot with raita or salad.

Mushroom Pulao recipe with step by step photos

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mushroom pulao recipe | mushroom pulao in a pressure cooker | khumb pulao | then do try other mushroom recipes also:
- cheesy mushrooms recipe | mushroom stuffed with cheese | Indian stuffed cheesy mushrooms | mushroom starter recipe |
- mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi |

what is mushroom pulao made of?

See the below image of list of ingredients for making mushroom pulao recipe.

how to make mushroom pulao

To make mushroom pulao recipe | mushroom pulao in a pressure cooker | khumb pulao | heat 2 tbsp oil and 1 tbsp ghee in a pressure cooker. The combination of oil and ghee releases a pleasant aroma that is typical of traditional pulao, making it more appetizing.
Add 1 star anise (chakri phool). Star anise is a spice that adds a distinct, aromatic flavor to mushroom pulao. It has a sweet, licorice-like taste with warm, slightly peppery undertones that enhance the overall flavor profile of the dish.
Add 1 black cardamom (badi elaichi). Black cardamom, also known as "badi elaichi," adds a deep, smoky, and slightly earthy flavor to mushroom pulao. It infuses the rice with a unique aroma and enhances the overall taste of the dish.

Add 1 cinnamon (dalchini) stick. A cinnamon stick is used as a whole spice to infuse the dish with a warm, sweet, and slightly woody flavor.
Add 1 tsp cumin seeds (jeera). Cumin seeds play an essential role in making mushroom pulao by adding a distinctive, earthy flavor and aroma to the dish.
Add 1 bayleaf (tejpatta). Bay leaves work well with other whole spices like cinnamon and cardamom, creating a layered and harmonious flavor profile in the pulao.
Add ½ cup thinly sliced onions. Onions provide a foundational flavor that enriches the pulao. When sautéed until golden brown, they add a sweet and savory depth to the dish.
Sauté for 2 to 3 minutes on a medium flame, while stirring occasionally.

Add 2 slit green chillies. Green chilies provide a fresh, vibrant note and a spicy kick that contrasts nicely with the earthiness of the mushrooms and the richness of the rice.
Add 1 tbsp ginger-garlic (adrak-lehsun) paste. Ginger garlic paste provides a robust base flavor, with ginger adding a slight heat and garlic contributing a savory, aromatic quality. This combination enhances the overall taste of the pulao.
Sauté for a few seconds.
Add ½ cup thinly sliced tomatoes. Tomatoes add a tangy and slightly sweet flavor to the pulao, which helps balance the richness of the mushrooms and spices.
Sauté for a minute.

Add 3 cups thickly sliced mushrooms (khumbh). Mushrooms add a rich, umami flavor that enhances the overall taste of the pulao. Their savory depth complements the spices and rice, creating a more complex and satisfying dish.
Sauté for 3 to 4 minutes.
Add ¼ cup finely chopped mint leaves (phudina). Mint imparts a cool, refreshing aroma that brightens the overall flavor of the pulao.
Add ¼ cup finely chopped coriander. Coriander leaves have a distinctive, fresh aroma that enhances the overall fragrance of the pulao.
Add ½ tsp turmeric powder. urmeric is known for its vibrant yellow hue, which it imparts to the pulao. This creates a visually appealing dish that is instantly recognizable.

Add 2 tsp coriander-cumin seeds (dhania-jeera) powder. Together, these spices create a harmonious blend of flavors that elevate the taste of the mushroom pulao, making it a truly delicious and aromatic dish.
Add 1 tsp chilli powder. Together, these spices create a harmonious blend of flavors that elevate the taste of the mushroom pulao, making it a truly delicious and aromatic dish.
Add 1 tbsp biryani masala. Biryani masala adds a rich, aromatic flavor profile to mushroom pulao, enhancing its overall taste and complexity.
Add ½ cup whisked curds (dahi). The creamy texture of curd adds a richness to the pulao, making it more satisfying.
Add salt to taste.

Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add ½ cup fried onions. Fried onions add a rich, caramelized flavor that enhances the overall taste of the pulao. Their sweet and savory notes deepen the dish’s complexity.
Add 1¼ cups long grained rice (basmati) , washed and drained.
Add 2¼ cups hot water.
Mix well.

Cover with a lid and pressure cook for 2 whistles.
Allow the steam to escape and then open the lid.
Serve mushroom pulao recipe | mushroom pulao in a pressure cooker | khumb pulao | hot with raita or salad.

pro tips to make mushroom pulao

Basmati rice is the ideal choice for pulao due to its long grains, fragrant aroma, and ability to retain its texture after cooking.
You can add other vegetables like peas, carrots, or bell peppers for a more colorful and nutritious pulao.