Easy Mushroom Rice Recipe | One Pot Lunch Idea | Mushroom Pulao Without Pressure Cooker

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be lower in sodium and fresher.

mushrooms

🥗Healthier: zucchini

💰Cheaper: button mushrooms

Zucchini provides a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often more affordable.

Rinse the basmati rice thoroughly and soak it in water for 20 minutes. Drain and set aside.

Heat oil or ghee in a heavy-bottomed pan. Add the cinnamon stick and let it release its aroma.

Add the sliced onions and sauté until golden brown.

Add the minced garlic and cook for a minute until fragrant.

Add the sliced mushrooms and a pinch of salt. Sauté until they shrink and release their moisture.

Stir in chili flakes and black pepper. Mix well.

Add the drained rice to the pan and gently mix it with the mushrooms. Sauté for 1–2 minutes to coat the rice with the flavors.

Add 2 cups of water and salt to taste. Give it a gentle stir, bring it to a simmer, then cover and cook on low heat for 12–15 minutes or until the rice is fully cooked.

Turn off the heat and let it rest covered for 5 minutes.

Fluff the rice gently with a fork. Garnish with fresh coriander or spring onion greens. Serve hot with curd, raita, or enjoy it just as is!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary