Easy to do lunch box recipe for Mushroom Pulao. Can be put together in under 30 minutes. Perfect for the busy mornings. Seasoned with black pepper. Made in Pressure cooker. Can be made in rice cooker too. With step by step pictures.
I am not a morning person and I think I can never be one. I am the snooze button type hopeless morning person. I am always late in the mornings and I am always looking for the easiest recipes for breakfast and lunches. This is my own recipe that arose out of necessity. This is now a staple as it turns out delicious every single time and perfect for my kind of mornings. Here is how to do it.
Wash and soak the basmati rice in water before starting to cook.
Heat ghee in a pressure pan and add in the clove, cardamom and cinnamon stick. Add in the sliced onions and saute till the onions are nice and brown. It will take about 6-7 minutes.
Grind the garlic, ginger and black pepper with little water to a smooth paste. Set aside. Black pepper is what gives the heat to the recipe. If you want a really spicy pulao, you can add a couple of slit green chillies. But I prefer just black pepper.
Add in the ground paste and salt and fry for 5-6 minutes till the mixture is very dry. Streaks of oil will start appearing on top when the mixture is well fried and dry.
Now comes a very unusual ingredient. I add a teaspoon of Italian seasoning. Any store bought variety would do. I think it pairs perfectly well with the mushrooms and pepper. This is an optional ingredient. You can skip it if you do not want to use it.
Add in the chopped button mushrooms. Add a lot of mushrooms. It imparts an excellent earthy flavour to the pulao. I also added fresh green peas. It makes for a complete meal as peas is high in protein. Saute for 10 minutes. No need to add water at this stage. The mushroom will cook in its own juices.
Once the mushrooms are half cooked and has shrunk a little, add in the water and drained rice. I use 1.5 cups of water to every cup of rice used. Stir well. Cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to settle on its own.
Note: If cooking in the rice cooker, bring the water and rice to a boil, transfer it to a rice cooker and cook till the pulao is done.
Open the cooker after 20 minutes and fluff up the rice.
Serve with raita. It stays so well and fluffy and makes it perfect for the lunch box!
Mushroom Pulao Recipe, Easy Mushroom Pulao
Easy to do lunch box recipe for Mushroom Pulao. Can be put together in under 30 minutes. Perfect for the busy mornings. Seasoned with black pepper.
- Total Time: 40 mins
- Yield: 3 servings 1x
Ingredients
- 2 tablespoon ghee
- 2 cloves
- 1 cardamom
- 1 inch cinnamon stick
- 2 medium onions, sliced
- 5 cloves garlic
- 1 inch piece ginger
- 1 tablespoon black pepper
- 1 1/4 teaspoon salt
- 1 teaspoon Italian seasoning (optional)
- 300 grams (about 3 cups) button mushrooms, cut into 4
- 1/2 cup fresh green peas
- 1 cup basmati rice
- 1.5 cup water
Instructions
- Wash and soak the basmati rice in water before starting to cook.
- Heat ghee in a pressure pan and add in the clove, cardamom and cinnamon stick. Add in the sliced onions and saute till the onions are nice and brown.
- Grind the garlic, ginger and black pepper with little water to a smooth paste. Set aside.
- Add in the ground paste and salt and fry for 5-6 minutes till the mixture is very dry.
- Add in the italian seasoning, mushrooms and peas.Saute for 10 minutes.
- Add in the drained rice and water. Cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to settle on its own.
- Open the cooker after 20 minutes and fluff up the rice.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Indian
Thanks a lot for the recipe! It was delicious! I forgot the Italian seasoning. Next time will remember to add😃
Thank you!
Hi Akka
I tried this one and it was absolutely wonderful. I tried with vegetables as well and it was perfect. I just wanted to check if the same recipe can be used for meat based rice as well
Thank you!
Lovely simple mushroom Biryani, I made in normal pot, it came out very well. We all enjoyed. Thank you
Thank you.
Absolutely Loved it . I tried making it and it came out so well.
This is a go-to recipe for me now!
My pressure cooker is not the same ‘indian’ type where it whistles. How long should I cook the recipe for in a heavy bottomed pan (i.e. Staub or Le Creuset cast iron dutch oven)? This looks so yummy.
Tried this out today and was lip-smacking wonderful !
Thank you!
Your recipe has made me fall in love with Rice and Pulaavs. Thanks so much for starting this blog 🙂 I added more vegetables to make it more filling. Family verdict was “Delicious :D”
Thank you!
Looking Yummy…
Thank you so much.
Super recipe. Just polished off a plate full . Few ingredients but so flavorful. Thank you
Thank you. Glad you liked the recipe. Happy cooking!
Hi .. just loved your recipe , but can we replace mushroom with paneer ??? Does it bcome soggy?
Add paneer in the end if using. Fry them with little salt and then add to the pulao.
The moment I opened the lid off the cooker, my son came into the kitchen drawn by the pulao’s flavour. I forgot the Italian seasoning during cooking, so I just added it at last like garnishing. Thank you for the easy and yummy recipe Suguna.
Thank you!
Was wondering if 7-8 two inch pieces of cinnamon sticks is too much when compared to the other spices used. Please advise. Thanks
Thats too much cinnamon Pamela. I have used just one stick of cinnamon. You can look for the measures in the ingredient section.
Really innovative suguna to add pepper and Italian seasoning to this mushroom pulao I hav tried half a dozen of ur kongunad receipes really nice and ur cooking blog is the only one many search for kongunad receipes great job suguna proud to see u so enterprising
Thank you so much Sriambasri.
Tried today. Simple and flavorful.
Thank you Anu.
Tried this recipe, it was delicious
Thank you Padmavathi!
Dear akka, yummy pulao. Is that the salt measurement is standard teaspoon measurement. I m newly married ka I m having a problem with salt measurement especially for biryanis n Pulao recipes.i have got a standard tsps n cups. I don’t have any experience in cooking have been following your blog for the past few months very useful to follow ka. Tried your chapati recipe so sofffty ka. How to cut coconut pieces etc…you have given so easy to follow recipes. Momo s is my hubby s favourite ka. Eagerly waiting for your reply so that I can follow your biryani recipes.
With love,
Lalitha
Hi Lalitha. 1 teaspoon is 5ml. 1 tablespoon is 15ml. The standard measuring cups you have should be helpful. Be confident in the kitchen. I am sure you will become a rock star in the kitchen soon! Best wishes!
Thanks for your prompt response ka… With your help yes I m gonna ka. I have followed the other blogs where some recipes become hit n some recipes become flop but your recipes are super hit every time I try. Love u ka for your wonderful heart for sharing things with us .
God bless u n family ka.
With love,
Lalitha
Thank you so much. Means a lot.
Mushroom biryani with Italian seasoning sounds interesting . I have never used Italian seasoning before. Which brand do you use ?
And , would you like to have traditional recipies from other regions ? I would like to contribute a few. I will send you the recipies with photographs . Do let me know.
I like Keya in India.
Thanks Preethi. If you have traditional family recipes, do send to [email protected]. I can test in my kitchen and then post it for the readers.
If you have a story behind the recipe or a family tradition, do let me know. Thank you.
Thanks kannamma ☺ . I shall send you some recipies soon.
Hi Suguna akka,
Thank you so much for sharing all your recipes, especially the Kongunadu ones…( as
I am from Coimbatore)
I could relate each and every story you write, such a pleasure to read them.
I completely rely on your site for cooking… I am a beginner, started cooking only before few months.
I should appreciate your culinary and commuication skills… The procedures are so simple and concise even a naive like me could get it. I have fallen for my own cooking nowadays, and all the credits to you…
Please keep uploading akka, don’t stop…
Thanks a ton! I wish you reach great heights in your endeavors… Every time I cook something from your website “I thank you” for I have not gone wrong even once if your notes are properly followed.
That’s so nice of you to say that Vishnu. Your message made my day. Happy cooking!
I find your recipes so authentic and relatable. Thank you for that 🙂
Thanks Sri!