Mushroom Pulao Recipe- Authentic Basmati Rice & Shah Jeera Flavors

Last Updated on 4 months by Neha Deshmukh

Mushroom Pulao Recipe: Authentic Basmati Rice & Shah Jeera Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This Mushroom Pulao is exactly that! It’s a dish I’ve been perfecting for years – I first made it when I was craving something cozy and aromatic, and it’s become a family favorite ever since. The subtle earthiness of the mushrooms combined with the fragrant spices is just… chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

This Mushroom Pulao isn’t just delicious; it’s also surprisingly easy to make, especially with a pressure cooker! It’s a one-pot wonder packed with flavor, perfect for a weeknight dinner or a festive gathering. The beautiful aroma that fills your kitchen while it cooks is a bonus you won’t want to miss. Plus, it’s a great way to sneak in some veggies!

Ingredients

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

• 200 gms Mushrooms
• 2 cups Basmati rice
• 1 large Onion
• 1 tsp Ginger garlic paste
• 3 Green chilies
• ¼ cup Fresh mint leaves
• ¼ cup Fresh coriander leaves
• ¼ cup Yogurt OR coconut milk
• 1 ½ cups Water
• 3 Cloves
• 2 Green cardamom
• 1 Black cardamom
• 1 inch Cinnamon stick
• ½ tsp Shahjeera (Caraway Seeds)
• ¼ tsp Nutmeg powder
• 1 Star anise
• small piece Mace
• 1 Bay leaf
• 10 Cashew nuts
• 2 tbsps Oil
• 2 tbsps Ghee

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Basmati Rice: Choosing the Right Grain
Using good quality basmati rice is key. Look for aged basmati – it’s longer, fluffier, and less likely to stick. I prefer the extra-long grain variety.

Mushrooms: Varieties and Flavor Profiles
You can use any mushrooms you like! Button mushrooms are classic, but shiitake, oyster, or a mix of wild mushrooms will add a lovely depth of flavor.

Shah Jeera (Caraway Seeds): The Key to Authentic Flavor
Don’t skip the shah jeera! It has a distinct, slightly bitter flavor that’s essential for an authentic pulao. It’s different from regular cumin (jeera). You can find it at most Indian grocery stores.

Ghee vs. Oil: Understanding the Difference
I like to use a combination of ghee and oil. Ghee adds a beautiful richness and aroma, while the oil prevents the ghee from burning. You can use all ghee if you prefer, but keep a close eye on it.

Regional Variations in Spices
Spice blends can vary depending on the region. Some families add a pinch of saffron for color and aroma, or a dash of garam masala for extra warmth. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee and oil in your pressure cooker over medium heat. Add the shah jeera, bay leaf, cinnamon stick, cloves, green cardamom, black cardamom, star anise, mace, and nutmeg powder. Stir for just a few seconds until fragrant – you don’t want to burn the spices!
2. Now, add the cashew nuts and sauté until they turn golden brown. Keep stirring so they don’t stick.
3. Add the sliced onions and slit green chilies. Sauté for about 5 minutes, until the onions turn translucent. Then, mix in the ginger-garlic paste and cook until the raw aroma disappears. This usually takes another minute or two.
4. Stir in the chopped coriander and mint leaves, followed by the sliced mushrooms. Cook for 7-8 minutes, until the mushrooms soften and release their moisture.
5. Add the drained basmati rice and gently mix to coat the grains with the spices. Sauté for about a minute, then blend in the yogurt (or coconut milk) – this adds a lovely tang and helps keep the rice fluffy.
6. Pour in the water, secure the lid of the pressure cooker, and cook on medium heat for 2 whistles. Once the whistles sound, turn off the flame and let the pressure release naturally. Don’t try to force it open!
7. Finally, fluff the pulao gently with a fork. Garnish with fresh coriander leaves and serve warm.

Expert Tips

• Rinsing the Rice: Always rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
• Don’t Overcook: Overcooked rice will be mushy. Keep a close eye on the pressure cooker and adjust the cooking time if needed.
• Resting Time: Letting the pressure release naturally is crucial for perfectly cooked rice.

Variations

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

Vegan Mushroom Pulao
Simply substitute the ghee with a plant-based oil and use coconut milk instead of yogurt.

Gluten-Free Mushroom Pulao
This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you’re particularly sensitive.

Spice Level Adjustments (Mild, Medium, Spicy)
Adjust the number of green chilies to your liking. For a milder flavor, remove the seeds from the chilies. For a spicier kick, add a pinch of red chili powder. My friend, Priya, loves to add a dash of Kashmiri chili powder for color and mild heat.

Festival Adaptations (Diwali, Eid)
For festive occasions, you can add a handful of golden fried onions (birista) and a sprinkle of saffron strands to the pulao. It makes it extra special!

Serving Suggestions

Mushroom Pulao is delicious on its own, but it’s even better with a side dish!

• Raita: A cooling cucumber raita is the perfect accompaniment.
• Korma: A creamy cashew korma complements the flavors beautifully.
• Salad: A simple onion and tomato salad adds a refreshing touch.

Storage Instructions

Leftover Mushroom 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

What type of rice is best for pulao?
Basmati rice is the best choice for pulao. Its long grains and delicate flavor make it perfect for this dish.

Can I use frozen mushrooms in this recipe?
Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the cooker.

What is shah jeera and where can I find it?
Shah jeera, also known as caraway seeds, has a unique flavor. You can find it at most Indian grocery stores or online.

Can I make this pulao ahead of time?
You can cook the pulao ahead of time and reheat it when needed. However, it’s best enjoyed fresh.

How can I prevent the rice from sticking to the bottom of the pressure cooker?
Rinsing the rice thoroughly and using a good quality non-stick pressure cooker can help prevent sticking.

Can I adjust the amount of green chilies?
Absolutely! Feel free to adjust the number of green chilies to your spice preference.

What is the best raita to serve with Mushroom Pulao?
A classic cucumber raita is always a winner, but you can also try a boondi raita or a pineapple raita for a different flavor.