Indian mushroom rice pilau, also known as mushroom pulao, is a simple rice dish made with mushrooms and green peas, gently seasoned with aromatic Indian spices. Made with simple ingredients and easy steps, this mushroom pilau rice recipe is perfect for both novice and experienced cooks.
If you are searching for a delicious rice mushroom recipe, this flavorful mushroom rice (Indian Style) is the perfect choice for both everyday meals and special occasions. Fans of mushroom fried rice Indian cuisine will find this mushroom pilau rice equally satisfying, with its rich taste and easy preparation.
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Ingredients
Rice: For any kind of pulao preparation, I always prefer to use long grain fragrant basmati rice.
Mushroom: I have used button mushrooms for this recipe. It is easily available in any shops as well as in online grocery stores.
Green Peas: You can either use fresh green peas or frozen peas. Blanch the peas if you're using fresh ones.
Whole Spices: Cinnamon stick, cardamom, clove, bay leaf, etc.
Spice Powders: I use basic spice powders including turmeric powder, red chilli powder, coriander powder, etc. for this recipe.
Oil: You can use any vegetable oil for this recipe.
Others: Onion, ginger, salt, etc.
Instructions
If you’re wondering how to make mushroom rice that is both flavorful and easy, this mushroom pilau rice recipe is the perfect guide.
Start by rinsing and patting dry the mushrooms before slicing them. Wash the basmati rice thoroughly and soak it for about 10 minutes, then drain and set aside.
In a pan, heat oil and fry the mushrooms with a little salt until golden, then remove and keep aside.
Next, add whole spices like cinnamon, bay leaf, cardamom, and clove to the remaining oil. Sauté chopped onions until soft and transparent, then stir in green peas.
Add powdered spices such as turmeric, coriander, and red chili powder, mix well to coat the vegetables.
Now add the drained rice and fried mushrooms, stirring gently so the grains remain intact.
Pour in the required amount of water (usually about double the quantity of rice, adjusting if needed) and add salt to taste.
Stir once and bring the mixture to a boil. Once it starts boiling, reduce the heat to medium-low and allow the rice to cook uncovered until most of the water is absorbed.
When the water has almost evaporated and small holes begin to appear on the surface, cover the pan with a tight-fitting lid. Reduce the heat to low and cook for a few more minutes.
Then switch off the heat and let the rice rest, covered, for 6–8 minutes. This resting time allows the steam to finish cooking the rice and helps the grains firm up.
Finally, open the lid and gently fluff the rice with a fork to separate the grains. Serve the mushroom pilau hot with plain curd, raita, or your favorite curry for a comforting and satisfying meal. Try this simple mushroom rice recipe and share your feedback!
Pilau Rice in Rice Cooker
For those who prefer convenience, you can also prepare pilau rice in a rice cooker. Simply follow the same steps of frying mushrooms and sautéing spices in a pan, then transfer everything into the rice cooker along with soaked rice, water, and seasonings.
Just switch on the rice cooker and let it do its job. In no time, you’ll have perfectly cooked, fragrant mushroom pilau rice ready to serve and it is easy, fuss-free, and full of flavor.
Serving Suggestions
Mushroom Pilau Rice is a dish you can enjoy on its own or with tasty sides.
For a light meal, pair it with curd or raita. If you want something richer, serve it with paneer curry.
On weekends, you can add dal tadka and a fresh salad to make a complete spread. This mushroom pilau rice is quick to cook and full of flavor, making it perfect for everyday meals or special occasions.
Variations
If you are vegan, you can also add tofu to this pulao rice and make tofu and mushroom pilau rice.
Interestingly, you can also add other vegetables like carrots and beans to make this pulao.
Adjust the amount of chilli powder to vary the spiciness intensity. You can also use green chilli which gives a nice flavor and aroma to the dish.
Storage
You can store the leftover pilau rice in an airtight container for 2-3 days in the refrigerator. You can reheat it in microwave and consume it.
Top tips
- If you slice the mushrooms too thin, they become mushy. So, it is always better to slice the mushrooms little thicker.
- If you add too much water to the rice, the pulao will be overcooked. Depending on the rice, adjust the amount of water. For pulao, I usually use 1 part of rice and 1.5 to 2 parts of water based on the rice.
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Mushroom Pilau Rice
Materials
- 200 gms Button Mushroom
- 1 cup Basmati Rice
- ¼ cup Green Peas blanched
- 1 no Onion, medium chopped
- ½ teaspoon Turmeric Powder
- ¼ teaspoon Red Chilli Powder optional
- ½ teaspoon Coriander Powder
- Salt to taste
- ½ teaspoon Ginger grated
- 4 tablespoon Vegetable Oil
- ½ inch Cinnamon Stick
- 1-2 no Cardamom
- 1-2 no Clove
- 1 no Bay Leaf
Instructions
- Rinse and pat dry the mushrooms and later slice them and keep aside.
- Meanwhile, wash the rice and soak the rice for 10 minutes. Later drain the water and keep aside.
- Heat 2 tablespoons of oil in a pan and add the sliced mushrooms. Fry them in high heat with little salt.
- Once done, take out the fried mushrooms and keep aside.
- Now add the remaining oil in the pan and add whole spices such as cinnamon stick, bay leaf, cardamom and clove.
- Next add chopped onion and cook until transparent.
- Stir in green peas and later add spice powders including turmeric powder, coriander powder and red chilli powder. Combine well.
- Add the rice and mix well with the spices.
- Now add fried mushrooms and mix well.
- Finally, add required water and salt as per taste. Allow to cook the rice under medium flame.
- Continue to cook until the water is completely absorbed. When the water is almost evaporated, cover it with a lid and turn off the heat after few minutes.
- Let it rest for 6 to 8 minutes without opening the lid.
- Fluff the rice using a fork and serve it hot with curd or raita.
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