Mushroom Pulao

Mushroom pulav recipes are easy and instant dishes for lunchboxes and even for breakfast.

Mushroom Pulao

Mushroom Pulao

Recipe by Ushakal GroupCourse: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 1 cup basmati rice or any rice

  • ½ capsicum, cubed

  • 10 mushrooms, thinly sliced

  • ½ onion, finely chopped

  • 2 tbsp oil

  • ½ cup peas, fresh / frozen

  • 1-star anise

  • 5 black peppers

  • 1 tbsp cumin seed / jeera

  • 2 cardamom / elaichi

  • 1 mace blades / javitri

  • 1 bay leaf / tej pata

  • 3-4 cloves / lavang

  • 1 tbsp garam masala powder

  • 1 tbsp chilli powder

  • ½ tsp turmeric powder

  • 2 tbsp lemon juice

  • 1-inch ginger

  • 2 garlic cloves

  • 1 green chilli

  • salt to taste


  • Soak rice in water for 30 mins
  • Add mushrooms to boiling water and cook them for 15 mins.
  • All the mushrooms should be immersed and keep it for 15 mins.
  • Add oil and add black peppers, cumin seed, crushed cardamom, mace blades, bay leaf and cloves.
  • Add finely chopped onion and saute until they change color.
  • Now add ginger-garlic-chilli paste and saute it for a minute.
  • Now add strained mushrooms and toss it few times.
  • Keep stirring till mushrooms becomes translucent.
  • Now add strained rice and toss it for 1-2 minutes.
  • Add garam masala, chilli powder and turmeric powder. Give a gentle mix.
  • Now add peas capsicum. Fry it for a minute.
  • Add 2 cups of water.
  • Add salt as per your taste and give a mix. Increase the flame to medium and close with a lid.
  • Cook it for about 15 minutes on low flame.
  • Now add some pepper powder if you prefer to have it spicy.
  • Your mushroom pulao is ready with salad or raita.


  • You can also add coconut milk or yogurt to have change in the taste.
    In addition, add chilies are per your spice preference.
    You can also use ½ cup of coconut milk which gives a nice flavor but adjust water level accordingly.
    Furthermore, use 1:2 cups of rice: water ratio to make slightly moist.
    Finally, always presoak basmati rice for 15-20 mins and use.

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