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.