Mushroom and Peas Pulao Recipe

Updated on July 12, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Mushroom and peas pulao is flavorful and mildly seasoned
Mushroom and peas pulao is flavorful and mildly seasoned

Mushroom and Peas Pulao

Pulao is a traditional Indian one-pot dish that is made with rice and vegetables. One famous version of this dish is mushroom and peas pulao, which features button mushrooms. It's great comfort food that's perfect for weekends, parties, or special days. Flavorful, mildly seasoned and healthy, no fancy ingredients are required to prepare it. It makes a fantastic lunch box recipe, as it stays fresh for a long time.

This dish makes a wholesome and filling meal. The mushrooms and peas provide protein, while the rice provides carbohydrates.

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: 2 servings (1 cup per serving)

Ingredients

  • 1 to 2 onions, peeled and sliced
  • 200 grams button mushrooms, washed and chopped
  • 1/2 cup dry peas, soaked overnight and drained (or use fresh or frozen peas)
  • 1 cup rice (I used sona masoori rice)
  • 1 teaspoon ginger-garlic paste, homemade or store-bought
  • 1 to 2 tablespoons ghee, or use mixture of oil and ghee
  • 1 to 2 inch long cinnamon stick
  • 1 to 2 cloves
  • 1 to 2 cardamom pods
  • 1 teaspoon fennel seeds
  • 1 to 2 teaspoons kasuri methi (dry fenugreek leaves)
  • 1 to 2 green chilis, or to taste
  • 1/2 teaspoon turmeric powder
  • 1 to 2 teaspoons red chili powder
  • 1 to 2 teaspoons coriander powder
  • 1/2 teaspoon garam masala powder
  • 2 cups water, to cook pulao
  • salt to taste
  • 4 to 5 drops lemon juice

Instructions

  1. Peel and slice the onions. Wash, clean and chop the button mushrooms. Set aside.
  2. If you are using dry peas, soak them overnight, drain and set aside. (Skip this step if you are using fresh or frozen peas.)
  3. Wash the rice 2 to 3 times. Discard the water and set aside (you can soak rice for 10 to 15 minutes to save cooking time).
  4. Prepare the ginger-garlic paste by grinding a 1- to 2-inch long piece of fresh ginger and 5 to 6 cloves of garlic (or you can use store-bought ginger-garlic paste).
  5. In a cooker (or pot), heat the ghee (or ghee-oil mix), cinnamon, cardamom pods and cloves. Fry for a few seconds or until nice aroma is released.
  6. Add the fennel seeds, green chilies and kasuri methi (dry fenugreek leaves). Fry over medium heat.
  7. Add the sliced onions and ginger-garlic paste. Saute till the onion turns brown, and the raw smell of the ginger-garlic paste goes away.
  8. Add the washed and chopped button mushrooms and soaked peas. Mix and fry for 1 to 2 minutes or till all the liquid of the mushrooms has evaporated.
  9. Add the turmeric powder, red chili powder, coriander powder and of garam masala powder. Saute well till vegetables are well coated with the spice powders, and the raw smell of the spices powders vanishes.
  10. Add washed rice and mix well.
  11. Add water (I used 1:2 ratio of rice to water, adjust the quantity of water according to the variety of rice you are using). Add salt to taste.
  12. Close the lid of cooker and take 3 whistles. Switch off the heat and let the pressure release by itself.
  13. After the pressure releases naturally, open the lid and add the lemon juice. Mix well without breaking rice grains.
  14. Serve hot with a side dish like raita, curd, dal or pickle.

Photo Guide

Peel and slice the onions. Wash, clean and chop the button mushrooms. Set aside.
Peel and slice the onions. Wash, clean and chop the button mushrooms. Set aside.
Soak the dry peas overnight, drain, and set aside. (Skip this step if you are using fresh or frozen peas.)
Soak the dry peas overnight, drain, and set aside. (Skip this step if you are using fresh or frozen peas.)
Grind a 1-2 inch long piece of fresh ginger and 5-6 cloves of garlic to make ginger-garlic paste. Set aside (or use store-bought ginger-garlic paste).
Grind a 1-2 inch long piece of fresh ginger and 5-6 cloves of garlic to make ginger-garlic paste. Set aside (or use store-bought ginger-garlic paste).
Wash rice properly 2-3 times. Set aside (you can soak rice for 10-15 minutes to save cooking time).
Wash rice properly 2-3 times. Set aside (you can soak rice for 10-15 minutes to save cooking time).
In a cooker, heat 1-2 tablespoons of ghee (or use a mixture of oil or ghee), add 1 inch long cinnamon, 1-2 cloves and 1-2 cardamom. Fry for a few seconds.
In a cooker, heat 1-2 tablespoons of ghee (or use a mixture of oil or ghee), add 1 inch long cinnamon, 1-2 cloves and 1-2 cardamom. Fry for a few seconds.
Add 1 teaspoon of fennel seeds, 1-2 teaspoons of kasuri methi or dry fenugreek leaves and 1-2 slit green chilies. Fry for a minute.
Add 1 teaspoon of fennel seeds, 1-2 teaspoons of kasuri methi or dry fenugreek leaves and 1-2 slit green chilies. Fry for a minute.
Add sliced onions and ginger-garlic paste.
Add sliced onions and ginger-garlic paste.
Mix and fry till onion turns brown and raw smell of ginger-garlic paste goes away.
Mix and fry till onion turns brown and raw smell of ginger-garlic paste goes away.
Add chopped button mushrooms and peas.
Add chopped button mushrooms and peas.
Mix and saute for 2-3 minutes or till all the liquid of mushroom is evaporated.
Mix and saute for 2-3 minutes or till all the liquid of mushroom is evaporated.
Add 1/2 teaspoon of turmeric powder, 1-2 teaspoons of red chili powder, 1-2 teaspoons of coriander powder and 1/2 teaspoon of garam masala powder.
Add 1/2 teaspoon of turmeric powder, 1-2 teaspoons of red chili powder, 1-2 teaspoons of coriander powder and 1/2 teaspoon of garam masala powder.
Mix and fry till vegetables coated well with spice powders and raw smell of spice powders goes away.
Mix and fry till vegetables coated well with spice powders and raw smell of spice powders goes away.
Add washed rice.
Add washed rice.
Stir gently to combine and saute the rice for a minute.
Stir gently to combine and saute the rice for a minute.
Add water and salt to taste (I used 1:2 ration of rice and water i.e for 1 up of rice I used 2 cups of water. Add water according to the variety of rice you are using).
Add water and salt to taste (I used 1:2 ration of rice and water i.e for 1 up of rice I used 2 cups of water. Add water according to the variety of rice you are using).
Close the lid and take 3 whistles (depends on the variety of rice you are using). Switch off the flame and let the pressure release by itself.
Close the lid and take 3 whistles (depends on the variety of rice you are using). Switch off the flame and let the pressure release by itself.
Once the pressure releases, open the cooker, sprinkle 4-5 drops of lemon juice. Mix well without breaking the rice grains.
Once the pressure releases, open the cooker, sprinkle 4-5 drops of lemon juice. Mix well without breaking the rice grains.
Serve hot with raita, curd, dal or pickle.
Serve hot with raita, curd, dal or pickle.

Recipe Notes

  • Rice: I used sona masoori rice to prepare this pulao. You can use basmati rice too.
  • Water ratio: I used a 1:2 ratio of rice to water. For 1 cup of rice, I used 2 cups of water. You can alter the ratio according to the variety of rice using.
  • Type of cooking pot: You can also prepare this pulao in an instant pot or electric pressure cooker.
  • Spices: You can omit any spices you don't like or add any other whole spices to customize the flavor of the pulao, as per your preference.
  • Vegetables: You can add more vegetables to make this pulao more healthy and flavorful.
  • Spiciness: Adjust the quantity of green chilies and spices as per your taste.
  • Don't overcook: Overcooking the rice will make your pulao mushy.

Nutrition Facts
Serving size: 1
Calories 400
Calories from Fat189
% Daily Value *
Fat 21 g32%
Saturated fat 12 g60%
Carbohydrates 51 g17%
Sugar 6 g
Fiber 6 g24%
Protein 9 g18%
Cholesterol 40 mg13%
Sodium 16 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
5 stars from 1 rating of Mushroom-Peas Pulao

Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      3 weeks ago from Bengaluru

      Thank you for the comments. Please do try this recipe and please keep supporting.

    • Pamela99 profile image

      Pamela Oglesby 

      3 weeks ago from Sunny Florida

      I really like the ingredients in this recipe and I would like to try it.

      Thanks for sharing this recipe.

    • bhattuc profile image

      Umesh Chandra Bhatt 

      3 weeks ago from Kharghar, Navi Mumbai, India

      Well explained. Should try.

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