Mushroom pulao recipe, a straightforward, fast, fragrant and attractive vegetarian one pot meal preparation

Mushroom pulao is an easy, simple to make, veg rice dish that may be very aromatic and flavorful. An Indian fashion rice preparation that’s fragrant as a consequence of using Indian basmati rice, mint leaves and Indian spices like cinnamon and nutmeg. It makes for an ideal dinner meal or lunchbox with a aspect like raita or korma. Mushroom, a supply of meatless vegetarian protein lends a strong earthy taste to the pulao.

mushroom pulao

A tremendous fast one pot meal with minimal preparation, minimal elements, and using a strain cooker. Clarified butter or desi ghee and roasted cashew nuts make an enormous distinction as they elevate the flavour of this in any other case humble dish.

A simple mushroom pulao recipe in a strain cooker with step-by-step directions that may be ready by even newbie cooks with ease. I’ve ready the pulao in a strain cooker. You can also make the pulao in a cooking vessel or a rice cooker too. Mushroom pulao elements embrace mushrooms, basmati rice or any lengthy grained rice, sliced onions, inexperienced chilies, chopped contemporary mint, coriander leaves, ginger garlic paste, yogurt or coconut milk and cashew nuts. The spices that go into the making of mushroom pulao recipe are cloves, cinnamon, star anise, mace, nutmeg powder, black cardamom, inexperienced cardamom and bay leaf.

As soon as oil and ghee or butter flip sizzling in a strain cooker, the bay leaf, the spices, and cashew nuts are tipped into the cooker. As soon as the cashew nuts flip golden brown, the sliced onions and inexperienced chilies are tipped into the cooker and sauteed until the onions flip pink.

mushroom pulao elements, Indian spices

Subsequent ginger garlic paste is added and sauteed until the uncooked taste of the ginger garlic paste disappears. The sliced mushrooms together with contemporary mint and coriander leaves are tipped into the strain cooker.

making of mushroom pulao recipe in ghee and oil

We’ve to make sure that the mushrooms are properly sauteed and alter shade as proven within the picture. Subsequent, basmati rice that has been soaked in water for 15 min and drained is tipped into the strain cooker.

mushroom sauteed and addition of basmati rice

The rice needs to be fastidiously blended to mix with out breaking the grains. Subsequent, yogurt and salt are added and blended. Vegans can use coconut milk as a substitute of yogurt.

mushroom pulao preparation with yogurt or curd

Since mushrooms depart some water, cut back the amount of water used to cook dinner the mushroom pulao. I normally add 2 cups of sizzling water for 1 cup of rice. Whereas making mushroom pulao, I add 1 3/4 cups water for 1 cup of rice. If utilizing thick coconut milk, use 1/4 cup coconut milk and 1 1/2 cups water. Stress cook dinner as much as 3 whistles and switch off warmth. Enable the strain to ease and open the lid. Fluff up the rice evenly and take away to a serving bowl and garnish with contemporary coriander leaves.

the way to make mushroom pulao in a strain cooker

Should you shouldn’t have basmati rice available, you need to use any lengthy grained rice for this mushroom rice dish. I’d recommend you utilize contemporary mint leaves and sprint of nutmeg powder which provides oodles of taste and aroma to the pulao. The flavors are completely balanced with a touch of spice from the inexperienced chilis and a strong earthy style of the mushrooms. Should you’re not a mushroom fan but, you’ll be after you will have tasted this fragrant veg Indian rice preparation with mushrooms that could be a gem amongst Indian mushroom recipes.

mushroom pulao recipe

Easy methods to make mushroom pulao in strain cooker