North India

Mushroom pulao

Name: Mushroom pulao
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 1/4 cups soaked 20 minutes basmati rice; 200 g sliced button mushroom; 1 medium sliced onion; 2 tsp ginger garlic paste; 1 bay leaf 4 cloves, 2 cardamom, cinnamon whole spices; 1/2 tsp cumin seeds; a handful mint leaves; 1 slit green chilli; 1/2 tsp garam masala; 1 tbsp cooking oil (vegetable oil); 2 tsp ghee; 1 1/4 tsp salt; 2 1/4 cups water

Earthy mushrooms, whole spices and basmati in one whistle. Meaty without the meat.

30 minTime

7 gProtein each

mildSpice

The meaty vegetarian pulao2 chapters · 1 min read

Make it your way

Grandma's wayMushrooms browned hard, basmati, whole spices.

The original

308kcalsame

7 gproteinsame

2 gfibresame

30minutessame

Mushroom pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 20 minutes

Button mushroom200 g, sliced

Onion1 medium, sliced

Ginger garlic paste2 tsp

Whole spices1 bay leaf, 4 cloves, 2 cardamom, cinnamon

Cumin seeds½ tsp

Mint leavesa handful

Green chilli1, slit

Garam masala½ tsp

Cooking oil (vegetable oil)1 tbsp

Ghee2 tsp

Salt1¼ tsp

Water2¼ cups

Method

4 steps

1Heat oil and ghee in the cooker, add whole spices and cumin, then onion till golden.
2Add ginger garlic paste and chilli, then mushrooms on high heat until their liquid dries up.
3Add rice, mint, garam masala, salt and water. Pressure cook for 1 whistle on medium. Let the pressure release naturally.
4Fluff gently and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Mushroom pulao

Earthy mushrooms, whole spices and basmati in one whistle. Meaty without the meat.

30 minTime

7 gProtein each

mildSpice

The meaty vegetarian pulao2 chapters · 1 min read

Make it your way

Grandma's wayMushrooms browned hard, basmati, whole spices.

The original

308kcalsame

7 gproteinsame

2 gfibresame

30minutessame

Mushroom pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 20 minutes

Button mushroom200 g, sliced

Onion1 medium, sliced

Ginger garlic paste2 tsp

Whole spices1 bay leaf, 4 cloves, 2 cardamom, cinnamon

Cumin seeds½ tsp

Mint leavesa handful

Green chilli1, slit

Garam masala½ tsp

Cooking oil (vegetable oil)1 tbsp

Ghee2 tsp

Salt1¼ tsp

Water2¼ cups

Method

4 steps

1Heat oil and ghee in the cooker, add whole spices and cumin, then onion till golden.
2Add ginger garlic paste and chilli, then mushrooms on high heat until their liquid dries up.
3Add rice, mint, garam masala, salt and water. Pressure cook for 1 whistle on medium. Let the pressure release naturally.
4Fluff gently and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mushroom pulao

Make it your way

Ingredients

Method

Mushroom pulao

Make it your way

Ingredients

Method

Make it a meal