Try this easy Mushroom Pulao in under 30 minutes at home

Preparation time: 10 minutes

Cooking Time: 30 minutes

Servings: 3


400 gms mushroom

300 gms basmati rice

4 cardamom pods

2-inch cinnamon stick

2 bay leaf

3 cloves

¼ tsp peppercorns

3 onions (sliced)

2 tomatoes (chopped)

2 tsp ginger-garlic paste

1 tbsp mint leaves (chopped)

20 cashews

½ tsp garam masala

¼ cup coriander leaves

3 tbsp refined oil

Salt to taste

1 tsp lime juice

¼ tsp turmeric powder

2 tsp chilli powder

2 tbsp clarified butter

2 green chillies




Step 1:

First, rinse the basmati rice thoroughly. Then, slice the mushrooms and set them aside.


Step 2:

Boil enough water in a deep bottom pan. Add two cardamom, two pieces of cinnamon, one bay leaf, cloves, and peppercorns to the boiling water.


Step 3:

Add basmati rice, salt, lime juice, and one teaspoon of refined oil to the boiling water. Cook the rice until it is al dente (slightly undercooked). Strain the cooked rice using a strainer and keep them aside.


Step 4:

Heat one tablespoon of refined oil and one teaspoon of clarified butter in a pan. Fry ten cashews mildly and keep them aside.


Step 5:

Deep fry one whole onion (sliced) in the same pan until it turns golden brown. Remove and keep it aside.


Step 6:

Add the remaining sliced onions to the same pan and sauté with a pinch of salt. Add the remaining cardamom, bay leaf, and cinnamon and sauté until the onions become translucent.


Step 7:

Add two teaspoons of ginger-garlic paste. Sauté till the raw smell dissipates.


Step 8:

Add the chopped tomato. Sauté well till it becomes soft and mushy. Lower the flame and then add turmeric powder and sauté it further. Add red chilli powder. Sauté over a low flame till the raw smell dissipates.


Step 9:

Cut the mushrooms into two pieces and then add them to the gravy. Mix nicely. Add salt, slit green chillies, garam masala, and chopped mint leaves. Cover and cook them on low flame till the mushroom is cooked well. (Mushroom contains water; therefore, it comes out while cooking.)


Step 10:

In the meantime, grind ten cashews in a blender by adding a small amount of water.


Step 11:

Add the ground cashew into the gravy. Mix well. Cover and cook over a low flame for a few minutes. Open the lid and evenly spread the chopped coriander leaves.


Step 12:

Spread the cooked rice over the gravy. Spread one tablespoon of clarified butter over the rice. Spread another layer of chopped coriander leaves over the rice. Cover and cook over a low flame for 5 to 6 minutes.


Step 13:

Finally, garnish with fried cashews and fried onions. Tasty mushroom pulao is now ready to be served.

Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

What other recipes would you like featured? Tell us at