Easy to do lunch box recipe for Mushroom Pulao. Can be put together in under 30 minutes. Perfect for the busy mornings. Seasoned with black pepper. Made in Pressure cooker. Can be made in rice cooker too. With step by step pictures.
I am not a morning person and I think I can never be one. I am the snooze button type hopeless morning person. I am always late in the mornings and I am always looking for the easiest recipes for breakfast and lunches. This is my own recipe that arose out of necessity. This is now a staple as it turns out delicious every single time and perfect for my kind of mornings. Here is how to do it.
Wash and soak the basmati rice in water before starting to cook.
Heat ghee in a pressure pan and add in the clove, cardamom and cinnamon stick. Add in the sliced onions and saute till the onions are nice and brown. It will take about 6-7 minutes.
Grind the garlic, ginger and black pepper with little water to a smooth paste. Set aside. Black pepper is what gives the heat to the recipe. If you want a really spicy pulao, you can add a couple of slit green chillies. But I prefer just black pepper.
Add in the ground paste and salt and fry for 5-6 minutes till the mixture is very dry. Streaks of oil will start appearing on top when the mixture is well fried and dry.
Now comes a very unusual ingredient. I add a teaspoon of Italian seasoning. Any store bought variety would do. I think it pairs perfectly well with the mushrooms and pepper. This is an optional ingredient. You can skip it if you do not want to use it.
Add in the chopped button mushrooms. Add a lot of mushrooms. It imparts an excellent earthy flavour to the pulao. I also added fresh green peas. It makes for a complete meal as peas is high in protein. Saute for 10 minutes. No need to add water at this stage. The mushroom will cook in its own juices.
Once the mushrooms are half cooked and has shrunk a little, add in the water and drained rice. I use 1.5 cups of water to every cup of rice used. Stir well. Cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to settle on its own.
Note: If cooking in the rice cooker, bring the water and rice to a boil, transfer it to a rice cooker and cook till the pulao is done.
Open the cooker after 20 minutes and fluff up the rice.
Serve with raita. It stays so well and fluffy and makes it perfect for the lunch box!
- 2 tablespoon ghee
- 2 cloves
- 1 cardamom
- 1 inch cinnamon stick
- 2 medium onions, sliced
- 5 cloves garlic
- 1 inch piece ginger
- 1 tablespoon black pepper
- 1¼ teaspoon salt
- 1 teaspoon Italian seasoning (optional)
- 300 grams (about 3 cups) button mushrooms, cut into 4
- ½ cup fresh green peas
- 1 cup basmati rice
- 1.5 cup water
- Wash and soak the basmati rice in water before starting to cook.
- Heat ghee in a pressure pan and add in the clove, cardamom and cinnamon stick. Add in the sliced onions and saute till the onions are nice and brown.
- Grind the garlic, ginger and black pepper with little water to a smooth paste. Set aside.
- Add in the ground paste and salt and fry for 5-6 minutes till the mixture is very dry.
- Add in the italian seasoning, mushrooms and peas.Saute for 10 minutes.
- Add in the drained rice and water. Cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to settle on its own.
- Open the cooker after 20 minutes and fluff up the rice.
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