Mushroom Pulao

Method

Rice & Veggies

• 1 cup Basmati rice (soaked 20–30 mins)
• 200 g Button mushrooms (sliced)
• 1 Medium onion (thinly sliced)
• 1 Medium tomato (chopped)
• 1–2 Green chilies (slit)
• 1 tsp Ginger-garlic paste
• 1 small Carrot (optional, diced)
• 5–6 French beans (optional, chopped)
• 2 tbsp Oil / Ghee
• 2 cups Water (or as needed)
• Salt to taste

Whole Spices

• 1 Bay leaf
• 1-inch Cinnamon stick
• 2 Green cardamoms
• 3–4 Cloves
• 1 tsp Cumin seeds
• 5–6 Black peppercorns

Ground Spices

• ½ tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1 tsp Garam masala
• ½ tsp Fennel powder (optional, for extra aroma)

Method

1. Prepare Rice: Wash basmati rice until water runs clear, soak for 20–30 minutes, then drain.
2. Sauté Spices: Heat ghee/oil in a heavy-bottom pan or pressure cooker. Add bay leaf, cinnamon, cardamom, cloves, peppercorns, and cumin. Let them crackle.
3. Cook Base: Add sliced onions, sauté until golden. Add ginger-garlic paste, fry until raw smell goes. Add tomatoes & green chilies. Cook till tomatoes soften.
4. Add Spices & Veggies: Add turmeric, red chili, coriander powder, and salt. Mix well. Add mushrooms (and optional veggies like carrot & beans). Sauté for 2–3 minutes.
5. Cook Rice: Add drained rice, gently stir without breaking grains. Pour 2 cups water, adjust salt, and bring to a boil. Lower flame, cover & cook until rice is fluffy and water is absorbed (or pressure cook for 1 whistle).
6. Finish: Sprinkle garam masala & fennel powder (optional). Let it rest for 5 minutes, then fluff with a fork.

🍴 Serving Suggestion

• Serve hot with raita, papad, and salad.
• Pair with a light curry like Mushroom Masala or Kadai Mushroom.