Mushroom Pulao | Kalan Pulao | Rice Recipes | Pulao Recipe

Heat a pressure cooker and add a mix of oil and ghee.

Once hot, toss in whole spices: 1 cinnamon stick, 2 cloves, 4 cardamoms, 1 star anise, and 1 bay leaf. Sauté for a few seconds until aromatic.

Add 2 thinly sliced onions and sauté for a minute.

Stir in 2 slit green chilies and 1 tablespoon of ginger-garlic paste. Cook until the raw smell fades and the onions soften.

Add 200g of cleaned, halved button mushrooms. Sauté for 5 minutes until they begin to release moisture.

Add salt to taste and mix well.

Drain and add 1 cup of basmati rice (soaked for 30 minutes). Gently mix with the mushrooms and onions, taking care not to break the grains.

Toss in a handful of chopped mint and coriander leaves for a burst of freshness.

Add exactly 1 cup of water.

Close the lid and pressure cook for 1 whistle on medium flame. Let the pressure release naturally.

Once done, fluff the rice gently with a fork.

Equipment Needed

Spice Level:

Dietary