Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
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.
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2 servings (1 cup per serving)
- 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
- Peel and slice the onions. Wash, clean and chop the button mushrooms. Set aside.
- If you are using dry peas, soak them overnight, drain and set aside. (Skip this step if you are using fresh or frozen peas.)
- 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).
- 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).
- 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.
- Add the fennel seeds, green chilies and kasuri methi (dry fenugreek leaves). Fry over medium heat.
- 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.
- 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.
- 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.
- Add washed rice and mix well.
- 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.
- Close the lid of cooker and take 3 whistles. Switch off the heat and let the pressure release by itself.
- After the pressure releases naturally, open the lid and add the lemon juice. Mix well without breaking rice grains.
- Serve hot with a side dish like raita, curd, dal or pickle.
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- 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.