Mushroom Pulao is a delicious, Indian-style rice casserole that you can cook in a pressure cooker or instant pot. Be sure to watch the video!
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- My Tried and True Tips
- Instant Pot Method
- Serving Suggestion
- Watch Mushroom Pulao Video
- Mushroom Pulao Recipe
For mushroom lovers, this pulao recipe is worth bookmarking. The caramelized mushrooms, roasted onions, cashews, and spices all make it so damn delicious.
In my house, we call it a cheat mushroom biryani. Except for the layering process, the taste and texture of the pulao are as good as a biryani.
Reasons To LOVE Mushroom Pulao
- possible vegan (skip ghee)
- gluten-free and vegetarian
- a quick, family-friendly, one-pot meal
- perfect for a picnic, potluck , or lunch box
- you can make it on a casserole, pressure cooker, or an instant pot
Ingredients You’ll Need
- Mushroom : I use button mushrooms as they are the most effortlessly and readily available in India. But you can use crimini, portobello, shiitake, gucchi, or any other wild variety of meaty mushrooms to make pulao . With mushrooms, you can make – garlic mushroom pasta , healthy soup , or comforting fried rice .
- Green Peas fresh or frozen peas . If using frozen ones, thaw them before adding them to the pulao.
- Rice : Long-grain basmati rice is best for any Indian pulao or biryani. Avoid using starchy, sticky, short-grain rice.
- Whole Spices : Cardamom, Bay leaf, Cloves
- Spice Powder: Garam Masala , Red Chili Powder
- Other Ingredients: Red Onion, Cashew, Ginger Garlic Paste , Salt, Water, Ghee
My Tried and True Tips
- Cooking Liquid : From plain water to vegetable stock or low-sodium chicken broth, you can use either of these liquids to cook the rice.
- Liquid Ratio: For mushroom pulao ratio of 1: 1 ½ (rice to water) works perfectly fine.
- Cooking Method: You can cook this pulao in a traditional stovetop Indian pressure cooker, heavy-duty casserole, Dutch oven, instant pot , or electric pressure cooker.
- Cooking Time: In the instant pot, the pulao takes 10 minutes (6 – 7 minutes sauteing + 3 minutes cooking). On the stovetop, it takes 20 – 25 minutes (10 – 15 minutes sauteing + 10 – 15 minutes cooking).
- Vegan Pulao: Skip ghee for cooking. Use coconut oil or any other vegan cooking oil.
Instant Pot Method
Step 1) Wash and soak rice in water for 30 minutes. Set it aside.
Step 2) Set the saute mode of IP for 15 minutes. Once hot, add ghee or cooking oil and whole spices. Fry for 10 – 20 seconds to release the aroma of the spices.
Step 3) Next, add the sliced onion and cashews. Fry till the onion turns light golden.
Step 4) Add the ginger-garlic paste, mushroom, green peas, spices, and salt. Fry the masala for 5 minutes or till the mushrooms are nicely caramelized.
Step 5) Drain the water from the soaked rice. Add the rice to the pressure cooker or IP. Saute the rice for a minute. Add water. Stir. Taste the liquid. If required, add more salt or seasoning.
Step 6) Seal the IP with the lid. Set pressure cook mode for 3 minutes. After set the timing is over, allow the steam to release naturally from the pressure cooker. Open the lid and fluff the rice using a fork.
Serving Suggestion
Mushroom Pulao is a wholesome, fulfilling meal in itself. However, I do love to serve a few side dishes with a pulao, one of them is green boondi raita , and the second is Indian kachumber salad .
Apart from that, a homemade pickle and fried papadum are the perfect accompaniments for a pulao.
You can easily pack this mushroom pulao for school or office lunch boxes . It is easy to carry around and reheat.
Watch Mushroom Pulao Video
More Pulao Recipes
- Chana Pulao
- Sweet Pulao
- Matar Pulao
- Chicken Pulao
- Vegetable Pulao
- Paneer Tikka Pulao
Ingredients
- ▢ 1 Cup basmati rice
- ▢ 4 tablespoon ghee (clarified butter)
- ▢ 1 bay leaf
- ▢ 4 cloves (laung)
- ▢ 4 green cardamom (elaichi)
- ▢ ¼ Cup cashews (kaju)
- ▢ 1 Cup sliced onion
- ▢ 1 tablespoon ginger-garlic paste
- ▢ 1 ½ Cup button mushrooms sliced
- ▢ ½ cup green peas (matar) (fresh or frozen )
- ▢ Salt to taste
- ▢ ½ teaspoon red chilli powder
- ▢ 1 teaspoon Garam Masala ( see recipe here )
- ▢ 2 tablespoon coriander leaves, chopped
- ▢ 2 tablespoon mint leaves, chopped
- ▢ 1 ¼ Cup water
Instructions
- Wash and soak the rice in enough water. Set it aside for 30 minutes.
- Heat ghee in a pressure cooker or saucepan. Add whole spices, and saute for 10 – 20 seconds to release the aroma.
- Next, add the sliced cashews and onion. Fry till the onion turn light golden in color.
- Add the ginger-garlic paste, chopped mushrooms, peas, spices, and salt. Fry for the next 2 – 3 minutes or till all the liquid of mushrooms is evaporated.
- Drain the water from the soaked rice. Add the rice in the pressure cooker. Stir to combine and saute the rice for a minute.
- Next, add water and chopped herbs. Close the lid of the pressure cooker. Cook the pulao for one whistle over medium heat on the stovetop. In an instant Pot, it will take 3 minutes in pressure cook mode.
- Allow the steam to release naturally from the pressure cooker. Open the lid and fluff the rice using a fork.
- Serve Mushroom Matar Pulao warm with raita and salad .
Recipe Notes:
- You can use – crimini, portobello, shiitake, or any other wild variety of fibrous or meaty mushrooms to make pulao.
- The long grain basmati rice is the best for any type of Indian pulao or biryani. Avoid using starchy, sticky, short-grain rice for this rice recipe.
- For cooking the pulao from plain water, and vegetable stock, to chicken broth, you can use either of these liquids to flavor the rice.
- For my basmati rice ratio of 1: 1 ¼ (rice:water) works perfectly fine.
- This pulao can be cooked in a traditional stovetop Indian pressure cooker, heavy-duty casserole, instant pot, or electric pressure cooker.
- You can make this pulao vegan by skipping ghee for cooking. Use coconut oil or any other vegan cooking oil to make the pulao.
Nutrition
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Mushroom Pulao Recipe
Equipment
- Casserole
Ingredients
- 1 Cup basmati rice
- 4 tablespoon ghee (clarified butter)
- 1 bay leaf
- 4 cloves (laung)
- 4 green cardamom (elaichi)
- ¼ Cup cashews (kaju)
- 1 Cup sliced onion
- 1 tablespoon ginger-garlic paste
- 1 ½ Cup button mushrooms sliced
- ½ cup green peas (matar) (fresh or frozen )
- Salt to taste
- ½ teaspoon red chilli powder
- 1 teaspoon Garam Masala ( see recipe here )
- 2 tablespoon coriander leaves, chopped
- 2 tablespoon mint leaves, chopped
- 1 ¼ Cup water
Instructions
- Wash and soak the rice in enough water. Set it aside for 30 minutes.
- Heat ghee in a pressure cooker or saucepan. Add whole spices, and saute for 10 - 20 seconds to release the aroma.
- Next, add the sliced cashews and onion. Fry till the onion turn light golden in color.
- Add the ginger-garlic paste, chopped mushrooms, peas, spices, and salt. Fry for the next 2 - 3 minutes or till all the liquid of mushrooms is evaporated.
- Drain the water from the soaked rice. Add the rice in the pressure cooker. Stir to combine and saute the rice for a minute.
- Next, add water and chopped herbs. Close the lid of the pressure cooker. Cook the pulao for one whistle over medium heat on the stovetop. In an instant Pot, it will take 3 minutes in pressure cook mode.
- Allow the steam to release naturally from the pressure cooker. Open the lid and fluff the rice using a fork.
- Serve Mushroom Matar Pulao warm with raita and salad .
Video
Notes
- You can use – crimini, portobello, shiitake, or any other wild variety of fibrous or meaty mushrooms to make pulao.
- The long grain basmati rice is the best for any type of Indian pulao or biryani. Avoid using starchy, sticky, short-grain rice for this rice recipe.
- For cooking the pulao from plain water, and vegetable stock, to chicken broth, you can use either of these liquids to flavor the rice.
- For my basmati rice ratio of 1: 1 ¼ (rice:water) works perfectly fine.
- This pulao can be cooked in a traditional stovetop Indian pressure cooker, heavy-duty casserole, instant pot, or electric pressure cooker.
- You can make this pulao vegan by skipping ghee for cooking. Use coconut oil or any other vegan cooking oil to make the pulao.
Nutrition
This is a healthy mushroom soup recipe that is easy to make, creamy, and a one-pot wonder made without flour or cream.
- Ingredients You’ll Need
- Watch Mushroom Soup Video
- My Two Secret Tips
- Serving Suggestion
- Frequently Asked Questions
- Healthy Mushroom Soup Recipe
I love mushrooms in my soup! They make soup so creamy, earthy, and full of flavours. Try my creamy Spinach Mushroom Soup recipe .
Bonus — this velvety, smooth, rich, and oh-so-healthy mushroom soup is simple to make and takes only 20 minutes.
More Reasons To LOVE Mushroom Soup Recipe
- gluten-free
- one-pot soup recipe
- no flour or heavy cream
- healthy and low in calories
- thick, creamy, luscious texture
- no added starch or thickening agent
Ingredients You’ll Need
- Mushrooms: Use fresh brown, cremini mushrooms, mini portobello mushrooms, or a combination of wild mushrooms.
- Onion & Garlic: These are the two key flavouring agents in this soup.
- Olive Oil to save some calories. One can use butter as well to saute the ingredients. Or a combination of olive oil and butter.
- Thyme transforms an ordinary mushroom soup into a gratifying bowl of creamy goodness.
- Salt & Pepper to taste
- Vegetable Stock gives more flavour and depth to any soup than regular water. If stock is unavailable, use 1 stock cube or bouillon dissolved in water.
- Milk : Use full-fat milk instead of cream. It does not make soup heavy and gives the much-required creaminess.
Watch Mushroom Soup Video
My Two Secret Tips
These two pro tips will help you make a delicious healthy mushroom soup without flour, starch, or cream.
- Instead of cream, we have used milk . You will be surprised that milk gives the same creaminess and texture to the soup as heavy cream.
- To make the mushroom soup thick without flour or starch, blend half of the mushrooms into a smooth puree and add them back to the soup.
Serving Suggestion
When dishing up this mushroom soup, pile it high with your favourite toppings – roasted garlic, bread croutons, or a drizzle of extra virgin olive oil.
However, this soup is highly versatile, so feel free to top it up with the ingredients you love best, like shredded chicken, roasted mushrooms, bacon, or caramelized nuts.
You can serve the mushroom soup with herb focaccia bread or any other artisanal bread of your choice for dinner.
To prevent curdling, you can substitute cream with full-fat milk and let it simmer over a low flame. The full-fat milk is thick enough to form a cream base without using any flour.
Replace regular milk with almond milk and have a delicious, creamy, gluten-free, vegan soup.
The best way to make the perfect thick soup is to follow my mushroom soup recipe to the tee; there is no way you can go wrong with the consistency. Adding milk and blending half of the mushrooms always gives you a perfectly creamy soup without adding flour or a thickening agent.
Set SAUTE mode for 5 minutes. Add oil, garlic, onion, and thyme, and saute for a minute. Add mushroom and salt, and saute till mushrooms are caramelized. Remove half of the mushrooms and blend them. Add stock and stir. Close lid. PRESSURE Cook for 5 minutes. Open the lid, and add milk, mushroom puree, and pepper. Stir. The soup is ready!
Do you love mushrooms? Then try this flavoursome Garlic Mushroom Pasta , quick and easy Mushroom Fried Rice , or the vegetarian Mushroom Gravy .
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Ingredients
- ▢ 500 gram button mushrooms, roughly chopped
- ▢ 1 tablespoon light olive oil
- ▢ 1 tablespoon chopped garlic
- ▢ ¼ Cup finely chopped onion
- ▢ 1 teaspoon thyme
- ▢ 1 tablespoon almond
- ▢ 1 Cup vegetable stock or broth ( get recipe )
- ▢ Salt and black pepper to taste
Instructions
- Wash, clean, and roughly chop the mushrooms.
- Heat olive oil in a saucepan. Add finely chopped garlic, onion, mushroom, thyme, and salt. Saute till mushrooms are caramelized and all the liquid is evaporated. Remove half of the sauteed mushrooms.
- Add blanched almonds and vegetable stock. Cover and let the mushrooms simmer over low heat for 5 to 6 minutes.
- Blend the mushrooms to a smooth puree. Add it back to the pot. Season with crushed pepper and parsley.
- Serve healthy mushroom soup warm drizzled with chilli oil with toasted bread slices.
Recipe Notes:
- I have used button mushrooms to make this soup. You can use any variety of brown or wild mushrooms to make this soup.
- While sauteeing, no need to brown the onion or garlic. A quick sauteeing is fine to infuse the flavor into the oil.
- Adjust the quantity of liquid according to how thick or thin you like soup.
Nutrition
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