November 25, 2012

Mushroom pulao recipe - how to make mushroom pulao in pressure cooker

mushroom pulao recipe - Sometimes you need to cook in a hurry in the morning to serve the breakfast and pack the lunch box. Pulao or pulav comes always handy and you can easily make it in the pressure cooker. You can serve it with  raita and yogurt. I am a big fan of all pulaos. Mushroom pulao is an easy to prepare one pot meal. I had prepared this pulao in the pressure cooker, it has turned out to be delicious and the same was flavourful. The combination of basmati rice, mushroom and various spices and herbs are fabulous. When it comes to buying mushrooms,  I often go by appearance rather than taste and stick to those clean-cut white button mushrooms. I find they last longest when I put them in a paper bag. Place whole, unwashed mushrooms in a brown paper bag and fold the top of the bag over. Then store the entire bag in the main compartment of the refrigerator.

 Mushroom pulao recipe

3 cups basmati rice
2 onions
10 button  mushrooms / alambe
1/2 cup  curd / yogurt
1 tsp red chili powder
1/4 tsp turmeric powder
 2 tbsp ghee
1 cup chopped cilantro
1 lemon
Oil as required
Salt to taste

Grind to paste
2 tbsp grated fresh coconut
1" piece ginger / adrak
6 garlic cloves / lasun
3 green chilies

For the tempering
2 bay leaves/ tej patta
6 cloves / lavang
2 brown cardamoms / elaichi

Mushroom pulao recipe
  • Wash and cut the mushrooms into 2-3 pieces and set aside.  Wash the rice, drain and keep it aside for 15 minutes.
  • Heat a tbsp of oil in a pan and fry the mushrooms. Keep it aside. Chop onions finely. Keep it aside.
  • Grind the coconut, ginger, garlic and green chilies into a smooth and thick paste.
  • In a pan, heat 2 tbsp of  ghee and add cloves, cardamoms and bay leaves. Saute till aromatic. Add the onions and saute till translucent.
  • Add  the ground  paste and fry  for 2-3 minutes.
  • Add fried mushrooms and  fry for a minute. 
  • Add the rice and  saute for 2 minutes.Transfer this rice mixture to a pressure cooker. 
  • Add 6 cups of hot water, red chili powder, turmeric powder, salt and yogurt.
  • Close the cooker with its lid and take two whistles. Remove from the flame. 
  • When the pressure releases, remove the lid and garnish with chopped cilantro.
  • Squeeze the lime on it and serve hot with raita.


  1. Mushroom Biryani is new to me ...looks yummy

  2. Flavourful,inviting briyani.

  3. Looks yummy and quick to make. You may like to send your recipe to Favorite Rice dishes. Find the details here:

  4. mouthwatering..

  5. biryani looks fabulous

  6. biriyani looks fabulous

  7. nice blog u have dear... i always think that biryani making is a tough task.. but u have explained it so well!! :)

  8. Lovely biryani recipe...delicious.
    Happy to follow u, visit my place in ur free time and do follow if u like.
    Have a lovely week ahead :)

  9. What a yummy vegetarian biryani! I did not know that we can use mushrooms to cook biryani and I love mushrooms :)

  10. full of flavors..

  11. i love biryani and mushroom - this looks good

  12. Flavor packed delicious biryani...

  13. Love this rice anytime. Looks perfect and delicious...

  14. Hi Vidya, I like biryani. Yours look delicious, guess I can have 2 plates. :)

    Have a nice day.


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