Mushroom pulao


Preparation time: 15 Minutes | Cook time: 25 Minutes


Chopped Mushroom – 2 cups

Onion – 1

Tomato – 1

Peas – ½ cup

Pepper powder – ½ tbsp.

Chilli powder – 1 tbsp

Turmeric powder – ¼ tbsp

Clove powder – pinch

Cinnamon powder – pinch

Coriander powder – 2 tbsp

Oil – 4 tbsp

Ghee – 1 tbsp

Mustard seeds – 1 tbsp

Jeera – ½ tbsp

Basmati rice – 1 cup

Water – 1 and half cups

Salt to taste

For blender

Grated coconut – 4 tbsp

Ginger – 1 inch

Garlic – 3

Coriander leaves – ½ cup

Green chilli – 2


  • Soak rice in enough water for about 30 minutes.
  • Add grated coconut, ginger, garlic, coriander leaves and green chilli to a blender. Blend it to a nice paste.
  • Heat oil in a vessel. Add mustard seeds, jeera and wait until it crackles.
  • Add cinnamon, clove, pepper and turmeric powder. Saute for a second.
  • Add chopped onions and fry until it turns light brown.
  • Add tomato, chilli powder and cook until its soft.
  • Add chopped mushroom and blended paste. Mix well. Cook for about 2 minutes.
  • Add rice, ghee, coriander powder and water. Mix well. Add salt to taste. Close the lid and cook until rice become soft. Stir occasionally. This process will take about 15 minutes.
  • Takeout to a serving plate. Serve hot.




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