Mushroom Pulav Recipe

On Friday, 08 March 2013 11:50
Mushroom Pulav Recipe
TIME: 45 Minutes

Mushroom Pulav spiced up with green chillies and cinnamon makes a perfect one dish dinner that can be made under an hour. Mushroom as a vegetable might be a little bland and sometimes doesn't please everyone's taste buds. But with the right mix of spices and aromatics, this simple vegetable produces a dish quite scrumptious. All the flavours of the exotic spices infuse into the rice giving this pulav the perfect flavour.

Serve Mushroom Pulav along with Boondi raita for a weekday lunch or dinner.

If you like this recipe, you can also try other Pulav recipes such as

  1. Lemon Rice Recipe
  2. Pudina Rice Recipe
  3. Spinach Rice Recipe

Equipment used- small pan, pressure cooker


  • 1 cup basmati rice

  • 2 cups water

  • 200 grams button mushroom, thinly sliced 

  • 1 large onion, finely chopped

  • 1 green chilli, slit lengthwise

  • 1 medium piece cinnamon

  • 1 teaspoon caraway seeds (black cumin seeds/shahi/kala jeera)

  • 1/2 teaspoon turmeric powder

  • 3 pods of green cardamom

  • 4 cloves

  • 1 bay leaf

  • 1 or 2 petals of star anise

  • 5 tablespoons coriander leaves, finely chopped 

  • 3 tablespoons of mint leaves, finely chopped

  • 2 tablespoons ghee

  • Salt to taste

  • *For garnishing

  • 10 cashew, roasted in ghee

  • 10 raisins, sauteed in ghee

  • 1 small onion, finely sliced

Directions for Mushroom Pulav Recipe

  1. To begin making the Mushroom Pulav recipe, wash and soak basmati rice in water for 1/2 an hour. Drain and keep aside.

  2. Heat ghee in a pressure cooker or sauce pan on medium heat. Once hot, add the caraway seeds and saute for a few seconds. Add chopped onions, green chilli and cinnamon stick and saute till onion turns golden brown.

  3. Now add the sliced mushroom along with turmeric and salt and saute till the mushrooms turn glossy and reduce in quantity. Mushrooms release a lot of water when cooked, so saute until the water evaporates.

  4. Add the cardamom, cloves, star anise and bay leaves and saute for a few minutes. Now add the basmati rice and stir constantly on a medium flame for 5 minutes till the rice turns glossy and starts crackling.

  5. Add the 2 cups of water and check for salt. (add more salt if necessary). Add chopped coriander and mint leaves.

  6. Cover the pan and once the mixture comes to a boil, turn the heat to low and simmer until all the water is absorbed. Turn off the heat and allow the rice to rest for about 5 minutes before opening.

  7. Heat ghee in a small pan; add the onion and saute until caremelized.

  8. Separate the rice with a fork without pressing it too much. Garnish with caremelized onions and roasted cashew and raisins. 

  9. Serve Mushroom Pulav along with Boondi raita for a weekday lunch or dinner.

Rate this item
(10 votes)

Sign up now and get new recipes emailed to you!

Donna George
Last modified on Monday, 03 October 2016 15:25
Go To Top