Mushroom Pulav Recipe

Donna George
Mushroom Pulav Recipe
1541 ratings.

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

Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Prep in

15 M

Cooks in

45 M

Total in

60 M


2 to 3 Servings


  • 1 cup Basmati rice
  • 2 cups Water
  • 200 grams Button mushrooms , thinly sliced 
  • 1 Onion , finely chopped
  • 1 Green Chilli , slit lengthwise
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 teaspoon Ajwain (Carom seeds)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 3 Cardamom (Elaichi) Pods/Seeds
  • 1 Bay leaves (tej patta)
  • 1 Star anise
  • 5 tablespoons Coriander (Dhania) Leaves , finely chopped 
  • 3 tablespoons Mint Leaves (Pudina) , finely chopped
  • 2 tablespoons Ghee
  • Salt , to taste
  • For garnishing
  • 10 Cashew nuts , roasted in ghee
  • 10 Sultana Raisins , sauteed in ghee
  • 1 Onion , finely sliced

How to make 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.