Mushroom Pulao is one easiest rice dish which you can whip up under 30 minutes, even more easy peasy in a rice cooker. The days when you long for something tasty but don’t have a lot of time to spend near the stove… make this Pulao and enjoy with a simple raita… Paneer Butter Masala would be nice 😆 if someone can make it for you, right??
Rice cooker dishes are perfect for bachelors and working people making them survive simple week night dinners…. I usually resort to dish like these, just a little sauteing and pop it into reice cooker and happy handle other chorus at home. These are double duty dishes as the leftover can be easily packed for next days lunch box!
Some Pulao recipes to try from our page…
| Ingredients | |
| Mushroom (White button mushrooms) | 10 |
| Onion (thinly sliced) | 1 cup |
| Green chilli | 4 (slit open) |
| Ginger Garlic paste | 1 teaspoon |
| Whole garam masala | 2 bay leaf, 2 cardamon, 3 cloves, 2 cinnamon stick, 1 star anise |
| Cumin seeds | 1/2 teaspoon |
| Fennel seeds | 1/2 teaspoon |
| Curry leaves | a few |
| Salt | 1 & 1/2 teaspoons (or as needed) |
| Oil | 2 tablespoons |
| Ghee | 1 teaspoon (optional) |
| Ingredients – 2 | |
| Basmati rice | 1 cup |
| Water | 3 cups |
| Coconut milk (light, dilute) or Buttermilk | 1/2 cup |
| I’ve used coconut milk powder (1 tablespoon) to flavor, you may use fresh coconut milk or mix the powder in water | |
Some mushroom recipes to try from our page…
Lets see how to make this Mushroom Pulao….
You may either choose to use a pressure cooker or rice cooker. Whichever you choose, soak the rice in enough water for 15 minutes.
In a pan, heat oil and saute all whole garam masala along with curry leaves, cumin seeds & fennel seeds. Add in ginger garlic paste along with green chillies and saute for few minutes till the ginger garlic gets light and crispy. Add in sliced onions and saute till translucent and also add the sliced mushrooms. They tend to cook really fast and will release water when cooked. Switch off at this stage and keep this aside.
 |
 |
Rinse rice and take that in a rice cooker insert pan, add in the sauteed veggie mix and add in water, coconut milk or powder and salt.
 |
 |
Cook the rice in regular rice cooker cooking mode which usually runs for 25 to 30 minutes.
 |
 |
Once done, drizzle some ghee and transfer the rice to different dish and fluff up with a fork. This step is really important when you make any pulao or biryani dish… as soon as its done, you need to transfer them to a different tray or bowl and spread it out to fluff up. If kept in the cooker, the steam may settle over the rice and over cook it and also makes it like a thick cake.
Notes
- Serves 4
- Coconut milk gives the best flavor for this pulao but if you want to keep it light… go ahead and use buttermilk.
- I’ve used Double horse coconut milk powder for this recipe, you may use freshly squeezed coconut milk instead.
- Soaking rice helps to yield long, fluffy grains.
- If you prefer mushy style then add 1/4 cup water extra.
