Mushroom & Cashew Pulao Recipe – Authentic Indian Rice Dish

Last Updated on 6 months ago by Neha Deshmukh

Mushroom & Cashew Pulao Recipe – Authentic Indian Rice Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting meal that doesn’t take all day to make. This Mushroom & Cashew Pulao is exactly that! It’s a fragrant, subtly spiced rice dish that’s perfect for a weeknight dinner or a festive gathering. I first made this for a small Diwali get-together, and it was a huge hit – everyone asked for the recipe! Let’s get cooking.

Why You’ll Love This Recipe

This pulao is a beautiful blend of earthy mushrooms, crunchy cashews, and aromatic spices. It’s a one-pot wonder, which means fewer dishes to wash (always a win!). Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a fantastic way to enjoy a delicious, satisfying meal without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this flavorful pulao:

• 2.5 tablespoons oil
• 1 bay leaf
• 1 small cinnamon stick
• 1 star anise
• 3-4 cloves
• 2 green cardamom pods
• 10-12 cashew nuts
• 1 teaspoon cumin seeds
• 2 medium onions, sliced
• 200 grams mushrooms, sliced
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1.5 cups basmati rice
• 1 teaspoon salt (to taste)
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice
• 3.5 cups water
• 2 tablespoons fresh coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients to make sure your pulao turns out perfectly!

Basmati Rice: Choosing the Right Grain

Basmati rice is essential for that light, fluffy texture. Look for aged basmati – it’s longer, more fragrant, and cooks up beautifully. I usually get the Daawat or India Gate brands.

Spices: The Aromatic Heart of Pulao

Don’t be intimidated by the spice list! These spices create the signature aroma and flavor of pulao. If you don’t have star anise, you can skip it, but it really does add a lovely depth.

Oil: Selecting the Best Oil for Flavor

I prefer using a neutral-flavored oil like sunflower or vegetable oil for this recipe. You could also use ghee for a richer, more traditional flavor – about 2 tablespoons would work well.

Cashew Nuts: Roasting for Enhanced Taste

Roasting the cashews brings out their natural sweetness and adds a delightful crunch. You can dry roast them in a pan for a few minutes until lightly golden.

Mushrooms: Varieties and Freshness

I usually use button mushrooms, but you can experiment with other varieties like shiitake or oyster mushrooms. Just make sure they’re fresh and firm!

Step-By-Step Instructions

Alright, let’s get cooking!

First, rinse 1.5 cups of basmati rice under cold water until the water runs clear. This removes excess starch and helps prevent the pulao from becoming sticky. Then, soak the rice in water for about 30 minutes, then drain it well.

Now, heat 2.5 tablespoons of oil in a pressure cooker over medium heat. Add the bay leaf, cinnamon stick, star anise, cloves, green cardamom pods, and cashew nuts. Sauté for about 40 seconds, until the spices are fragrant and the cashews are lightly browned.

Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds. Then, stir in 2 sliced medium onions and cook until they turn translucent – about 5-7 minutes. Patience is key here; nicely browned onions are the foundation of flavor!

Add 200 grams of sliced mushrooms and sauté for about 5 minutes, until they soften and release their moisture. Next, mix in 1 tablespoon of ginger-garlic paste and 2 slit green chilies. Cook for another 2 minutes, stirring constantly, until fragrant.

It’s time for the rice! Add the drained rice, 1 teaspoon of coriander powder, 0.5 teaspoon of garam masala, 0.25 teaspoon of black pepper, 1 teaspoon of salt (or to taste), and 1 tablespoon of lemon juice. Stir well to combine everything, ensuring the rice is coated with the spices.

Pour in 3.5 cups of water. Add 2 tablespoons of chopped fresh coriander leaves and bring the mixture to a boil.

Cover the pressure cooker and cook on high heat for 2 whistles. Once the whistles sound, turn off the heat and let the pressure release naturally. Don’t try to force it open!

Finally, fluff the pulao gently with a fork. Serve hot and enjoy!

Expert Tips

Here are a few tricks I’ve learned over the years to make this pulao even better:

Achieving Fluffy Pulao Every Time

The key to fluffy pulao is rinsing the rice thoroughly and not overcooking it. Letting the pressure release naturally is also crucial.

Perfecting the Spice Blend

Feel free to adjust the spices to your liking. If you prefer a milder flavor, reduce the amount of green chilies or garam masala.

Sautéing Techniques for Maximum Flavor

Don’t rush the sautéing process! Taking the time to properly brown the onions and sauté the spices will result in a much more flavorful pulao.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mushroom Pulao

Simply omit the ghee (if using) and ensure your oil is plant-based.

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustments (Mild, Medium, Spicy)

For a milder pulao, use only one green chili or omit them altogether. For a spicier kick, add another green chili or a pinch of cayenne pepper. My friend, Priya, loves to add a dash of red chili powder for extra heat!

Festival Adaptations (Diwali, Eid)

During festivals, I sometimes add a handful of golden raisins and a pinch of saffron to the pulao for a touch of sweetness and luxury.

Serving Suggestions

This Mushroom & Cashew Pulao is delicious on its own, but it’s even better with some accompaniments. I love serving it with:

• Raita (yogurt dip)
• Pickle (mango or lime pickle are great choices)
• Chutney (mint-coriander chutney is a classic)
• A simple dal (lentil soup)

Storage Instructions

Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

What type of rice is best for pulao?

Basmati rice is the best choice for pulao. Its long grains and fragrant aroma create the perfect texture and flavor.

Can I use a regular pot instead of a pressure cooker?

Yes, you can! However, it will take longer to cook. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked through.

How can I make the pulao more flavorful?

Using good quality spices, properly sautéing the onions, and letting the flavors meld together are key to a flavorful pulao. You can also add a pinch of saffron or a bay leaf for extra aroma.

What is the best way to store leftover pulao?

Store leftover pulao in an airtight container in the refrigerator for up to 3 days.

Can I add other vegetables to this pulao?

Absolutely! Peas, carrots, and beans are all great additions. Add them along with the mushrooms and sauté until tender.