Meal Prep · Indian
Mushroom Pulao
A fragrant and flavorful one-pot rice dish packed with earthy mushrooms and aromatic Indian spices.
Ingredients
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Step-by-step- Rinse Basmati rice thoroughly and soak in water for 20 minutes, then drain completely.
- Heat ghee or oil in a pressure cooker or heavy-bottomed pot over medium heat. Add cumin seeds, cardamom, cloves, cinnamon stick, and bay leaf; sauté until fragrant, about 30 seconds.
- Add sliced onions and green chili, cooking until the onions turn golden brown, about 7-8 minutes.
- Stir in ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
- Add the sliced mushrooms and cook until they release their water and start to brown slightly, about 5-7 minutes.
- Mix in turmeric powder, coriander powder, garam masala, and salt. Cook for 1 minute, stirring constantly.
- Gently add the drained Basmati rice and mix carefully to coat the rice with spices without breaking the grains.
- Pour in the hot water or vegetable broth. Stir once, check for salt, and bring to a gentle boil.
- If using a pressure cooker, close the lid and cook for 1 whistle on medium heat, then turn off the heat and let the pressure release naturally. If using a pot, cover tightly and simmer on low heat for 15-18 minutes, or until all water is absorbed and rice is cooked.
- Once cooked, let it rest for 5 minutes, then gently fluff the pulao with a fork. Garnish with fresh coriander leaves before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 8 g |
| Carbohydrates | 60 g |
| Fat | 9 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Mushroom Pulao in an airtight container in the refrigerator.
Freezer Up to 3 months
Allow the pulao to cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop with a splash of water over low heat until warmed through, or microwave in short bursts, stirring occasionally.
Chef’s Corner
- For best results, use good quality Basmati rice and soak it for at least 20 minutes to ensure fluffy, separate grains.
- Don’t overcook the mushrooms initially; they will continue to cook with the rice. You want them slightly browned for deeper flavor.
- Adjust the amount of green chili to your spice preference. For a milder dish, omit it.
