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Biryani, Pulao and fried rice varietiesMushroom pulao recipe |easy lunch box recipes

Mushroom pulao recipe |easy lunch box recipes

Mushroom pulao, I tried last week following the recipe that I learnt from my relative, who made a vegetable pulao on my request. After our marriage, we went to her house in Chennai for lunch, and she made delicious pulao with Chole, which was the main highlight. So when she came here last month, I remembered about that vegetable pulao and asked her to make that for me. Later, I tried the same recipe using mushrooms.

MUSHROOM PULAO RECIPE
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Mushroom Pulao recipe

Easy to make mushroom pulao recipe
Course Lunch, Main Course
Cuisine Indian
Keyword lunch box recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3
Author Jeyashri suresh

Ingredients

  • 12 White button Mushrooms
  • 1 cup Basmati Rice
  • 2 Cardamom
  • 1 Onion
  • 1 tbsp Butter
  • Salt to taste
  • Lemon juice few drops

To grind

  • ¼ cup Mint leaves
  • ¼ cup Coriander leaves
  • 2 Green chili

Instructions

  • Soak the basmati rice in 1 and 1/2 cups of water for 5 minutes.
  • After 5 minutes, drain the water (set it aside), then add the butter, cardamom, and the drained rice to the pressure cooker. Sauté for a few minutes till all the moisture in the rice evaporates.
  • Add the water.
  • Add salt and few drops of lemon juice ( lemon juice is added to retain the white color of the rice and it wont give any sour taste to the rice) . Cook the rice until 2–3 whistles.
  • Thinly slice the mushrooms and onions after washing them nicely.
  • In a pan, add a little butter and add the onions. Add a little salt and saute them till they turn pink.
  • Add the thinly sliced mushrooms. Mushrooms tend to cook fast, so saute for a while, and the mushrooms ooze out water too.
  • Finley makes a paste of coriander leaves, mint leaves, and green chilli.
  • In the pan, add a little butter, the paste, and a pinch of sugar. Sugar is added to retain the green colour.
  • Add this to the rice.
  • Mix this gently and evenly.
  • Mushroom pulao is ready to serve. I served with Cauliflower masala.
  • This is a perfect recipe for a kids' lunchbox.
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Notes

• You can do the same with vegetables.
• Always ensure that the veggies are crunchy. Do not overcook the veggies.
• Mushroom pulao tastes great with paneer gravy too.

Method with step wise pictures:

  • Soak the basmati rice in 1 and 1/2 cups of water for 5 minutes.
  • After 5 minutes, drain the water (set it aside), then add the butter, cardamom, and the drained rice to the pressure cooker. Sauté for a few minutes till all the moisture in the rice evaporates.
  • Add the water.
  • Add salt and few drops of lemon juice ( lemon juice is added to retain the white color of the rice and it wont give any sour taste to the rice) . Cook the rice until 2–3 whistles.
  • Thinly slice the mushrooms and onions after washing them nicely.
  • In a pan, add a little butter and add the onions. Add a little salt and saute them till they turn pink.
  •  Add the thinly sliced mushrooms. Mushrooms tend to cook fast, so saute for a while, and the mushrooms ooze out water too.
  • Finley makes a paste of coriander leaves, mint leaves, and green chilli.
  • In the pan, add a little butter, the paste, and a pinch of sugar. Sugar is added to retain the green colour.
  • Add this to the rice.
  • Mix this gently and evenly.
  • Mushroom pulao is ready to serve. I served with Cauliflower masala.
  • This is a perfect recipe for a kids’ lunchbox.
 

Note:

  • You can do the same with vegetables.
  • Always ensure that the veggies are crunchy. Do not overcook the veggies.
  • Mushroom pulao tastes great with paneer gravy too.

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