Mushroom Pulao (Indian Mushroom Pilaf)» Dassana’s Veg Recipes

Mushroom pulao is a fast, straightforward and engaging pulao variant made with white button mushrooms, basmati rice, coconut milk, aromatics and herbs. Whereas I share the recipe in a stovetop strain cooker, you’ll be able to simply make it in a pan or within the On the spot Pot. The recipe comes collectively in about 45 minutes and makes for a comforting, wholesome lunch or dinner.

This mushroom pilaf is a vegetarian model of Goan pulao and a type of recipes that’s usually made at residence. The recipe is just like the Goan prawn pulao my mother would make – minus the prawns however scrumptious.

This can be a easy, fast and very tasty pulao. It’s a helpful recipe when you could have little time or are drained to prepare dinner and but lengthy for comforting selfmade meals.

I’ve used button mushrooms within the pulao. Although you need to use any number of recent or dried edible mushrooms. You possibly can additionally make this pulao with blended veggies of your alternative as an alternative of mushrooms.

Along with the mushrooms, you’ll be able to add some veggies like inexperienced peas, potatoes, carrots, corn, broccoli, cauliflower, capsicum (bell pepper) and child corn.

The addition of coconut milk within the pulao, provides it a wealthy style. Although if you happen to should not have coconut milk, simply add water or vegetable inventory. At instances when there is no such thing as a coconut milk, I add water and put together the mushroom pulao.

Serve this Goan fashion mushroom pulao plain or with a facet of onion-lemon salad or veggie salad or raita.

Step-by-Step Information

Tips on how to make Mushroom Pulao

1. Decide, rinse and soak 1.5 cups of rice for 20 to 30 minutes. When the rice is getting soaked, chop all of the onions, tomatoes, potatoes, inexperienced chilies. Rinse and chop the mushrooms too. After 20 to half-hour, drain all of the water and maintain the soaked rice apart.

I’ve used basmati rice right here. However you need to use long-grained rice and even any number of non-sticky rice.

2. In a stovetop strain cooker, warmth 3 tablespoons of oil. You should utilize coconut oil or sunflower oil or any neutral-flavored oil. It’s also possible to use ghee for a richer style.

Add the next complete garam masala and saute until they splutter and grow to be aromatic:

• 1 tej patta (Indian bay leaf)
• 3 inexperienced cardamoms
• 4 to five cloves
• 6 to 7 black pepper
• 1 to 1.5 inches cinnamon
• 1 teaspoon cumin seeds – elective

3. Subsequent add 1 medium-sized sliced onions (approx about ⅓ to ½ cup sliced or chopped onions).

4. Stir and saute the onions on low to medium warmth until they grow to be gentle golden. Maintain stirring usually infrequently in order that the onions are cooked evenly.

5. Then add ½ tablespoon ginger-garlic paste or crushed ginger-garlic.

6. Saute for a number of seconds or until the uncooked aroma of the ginger-garlic goes away.

7. Add 1 medium-sized chopped tomato (about ⅓ cup chopped tomatoes), 1 to 2 chopped inexperienced chilies and 1 medium-sized peeled and chopped potato. The addition of potato is elective and will be skipped.

It’s also possible to add about ⅓ cup of inexperienced peas or different veggies at this step.

8. Stir and saute for a minute.

9. Now add the sliced or chopped button mushrooms (200 to 250 grams).

10. Combine and saute for 4 to five minutes on low to medium warmth.

Cooking mushroom pulao

11. Add the soaked rice.

12. Saute the rice for 1 minute stirring gently on low warmth.

13. Add 1 cup thick coconut milk.

14. Subsequent add 1.5 to 1.75 cups of water. The quantity of water required relies upon upon the standard of rice used and whether or not you could have soaked the rice earlier or not.

Normally, 1.5 cups of basmati rice that has been soaked for 20 to half-hour earlier than, requires about 2.5 cups of water if you’d like separate grains. For a barely extra cooked texture, you’ll be able to add 2.75 to three cups of water.

Since we’ve added 1 cup of thick coconut milk, you solely want so as to add 1.5 to 1.75 cups of water. So the whole liquid proportion involves 2.5 to 2.75 cups.

15. Stir and blend very effectively.

16. Now season with salt as per style. Combine once more. Examine the style of the broth and it ought to style barely salty.

17. Stress prepare dinner the mushroom pilaf for two to three whistles or for 9 to 10 minutes. If utilizing 3-liter cooker, strain prepare dinner for two whistles and for a 2 litre cooker, strain prepare dinner for 3 whistles.

18. When the strain settles down by itself within the cooker, then solely take away the lid. Gently fluff with a fork.

19. Serve mushroom pulao scorching or heat with sliced onions and lime. You possibly can even have it with onion-tomato raita and roasted papad.

Extra scrumptious rice recipes !

• Pulao – vegetable pulao is a one-pot dish made with rice and blend greens.
• Peas pulao – fragrant and engaging matar pulao recipe from the Punjabi delicacies.
• Mushroom rice – a simple and fast recipe of mushroom rice made in european fashion.
• Mushroom biryani – spicy and engaging vegetarian biryani with mushrooms from the Chettinad delicacies.
• Mushroom fried rice – a stir fried Chinese language fashion fried rice with mushrooms.

If you happen to made this recipe, please you should definitely price it within the recipe card beneath. Sign Up for my electronic mail e-newsletter or you’ll be able to observe me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.

This Mushroom Pulao put up from the weblog archives first printed in September 2010 has been republished and up to date on 3 September 2021.