Mushroom Pulao | Mushroom Recipe | Matar Mushroom Pulao | Mushroom & Peas Pulao | Pulao | Break fast

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is often more affordable.

mushrooms

🥗Healthier: zucchini

💰Cheaper: button mushrooms

Zucchini provides a similar texture, while button mushrooms are generally less expensive.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Frozen peas are often cheaper and readily available.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is a convenient alternative that's usually less expensive.

Rinse 1 and 1/2 cups basmati rice and soak in water for 20 minutes; strain out the water afterward.

In a heated cooker pan, add 4 tablespoons of cooking oil.

Add 3 cloves, 2 green cardamom pods, 2 inches of cinnamon bark, and 1 bay leaf to the pan; sauté briefly.

Add 10 to 12 pieces of cashew nuts and 3 slit green chilies; stir well.

Add 1 large sliced onion and sauté until it becomes translucent.

Stir in 1/2 teaspoon of ginger garlic paste and mix well.

Add 300 grams of cleaned mushrooms and sauté until they are cooked through.

Add 1/4 cup of fresh green peas and mix.

Add 1/3 teaspoon of garam masala powder and stir.

Add the soaked basmati rice to the pan and mix gently to combine with the other ingredients.

Pour in 2 and 1/2 cups of water and add salt to taste.

Add some finely chopped fresh coriander leaves and stir.

Cover the pan and allow to cook until the rice is done; check for doneness visually.

Cooking Techniques

Equipment Needed

Spice Level: