EASY MUSHROOM PULAO RECIPE
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 2
INGREDIENTS:
2 cups of cooked rice
1 cup of mushrooms (any kind you prefer), sliced
1/2 cup of finely chopped onions
1 tsp of ginger garlic paste
1/2 tsp of red chilli powder (adjust to taste)
1 tsp of kasuri methi (dried fenugreek leaves – optional)
1 tsp of freshly squeezed lime juice
2 tsp of powdered whole spices – cardamom, cinnamon, cloves
2 tbsp of ghee, butter, or oil
1 tsp of cumin seeds
INSTRUCTIONS:
Heat the oil (butter or ghee) in a pan and add the cumin seeds. When they sizzle and turn a light brown, add the chopped onions and fry until golden brown. Add the ginger garlic paste at this stage.

Saute for another minute or so and add the sliced mushrooms. Saute another two minutes on medium-high heat and add the chilli powder and kasuri methi (if using). Mix together well.

Immediately add the powdered whole spices and mix again, lowering heat to medium-low. Fry for 30 seconds. Add salt to taste.

Add cooked rice and the lime juice. Mix thoroughly to combine and add more salt and lime juice if needed to balance the flavours.

Done! That was easy, right? Let the pulao sit for a bit so the flavours have time to become friends.

Serve mushroom pulao warm with some raita or any vegetable curry of choice. Some papad wouldn’t be a bad idea either.
Notes:
- Mushrooms turn brown rapidly on contact with water so a better way to clean them would be to use a clean toothbrush and gently brush the dirt and grime away. Finally use a kitchen towel to wipe all over. This process takes more time but when cooking just for TH and I, I find take the time to do this pays out
- You can add green chillies instead of chilli powder, and garnish with freshly chopped coriander leaves instead of using the kasuri methi
- Add sliced garlic and omit the ginger for a different, milder flavour
- Throw in some frozen vegetables to make this a one-pot, wholesome pulao
- Add some paneer to make a paneer mushroom pulao – yum!
- It’s important to cook the mushrooms on high heat and stirring constantly since otherwise they’ll let water out and that’ll dilute the taste a bit