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Aromatic basmati rice cooked with earthy mushrooms and fragrant whole spices. This one-pot meal is a delightful, comforting choice for a quick lunch or a special dinner, ready in under 40 minutes.
For 4 servings
Prepare the rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain the water completely and set the rice aside.
Temper the whole spices: Heat ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-45 seconds until the spices become fragrant and the cumin seeds splutter.
Sauté the aromatics: Add the thinly sliced onions and fry for 7-8 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the flavor of the pulao. Then, add the ginger-garlic paste and slit green chilies, and sauté for another minute until the raw aroma disappears.
Cook the base: Add the chopped tomatoes and cook for 3-4 minutes until they soften and become mushy. Add the sliced mushrooms and cook on medium-high heat for 4-5 minutes until they release their moisture and shrink slightly.
Add spices and rice: Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the mushrooms. Add the drained, soaked rice and gently sauté for 1-2 minutes, being careful not to break the delicate grains.
Cook the pulao: Pour in 2.5 cups of water and sprinkle the garam masala over the top. Give it one final, gentle stir to combine everything.
Aromatic basmati rice cooked with earthy mushrooms and fragrant whole spices. This one-pot meal is a delightful, comforting choice for a quick lunch or a special dinner, ready in under 40 minutes.
This mughlai recipe takes 40 minutes to prepare and yields 4 servings. At 393.73 calories per serving with 7.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Rest and serve: Once cooked, let the pulao rest, covered, for 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, garnish with freshly chopped coriander leaves, and serve hot with raita or plain yogurt.
To make this recipe vegan, simply replace the ghee with a neutral vegetable oil like sunflower, canola, or coconut oil.
Add 1 cup of cubed paneer or tofu along with the mushrooms for a protein-rich meal. You can lightly fry the cubes before adding them.
Incorporate other vegetables like green peas, carrots, and beans. Add them along with the mushrooms.
For a richer taste and texture, add a tablespoon of cashews or almonds when tempering the whole spices and fry until golden.
Mushrooms are a great natural source of B vitamins like riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are essential for converting food into energy and maintaining a healthy nervous system.
This dish is packed with antioxidants from various ingredients. Mushrooms provide selenium, while spices like turmeric (curcumin), cloves, and cinnamon help combat oxidative stress and protect your body's cells from damage.
The fiber from the mushrooms contributes to good digestive health by promoting regular bowel movements and supporting a healthy gut microbiome.
One serving of this Mushroom Pulao (approximately 290g) contains around 380-420 calories, primarily from carbohydrates in the rice and fats from the ghee.
Yes, Mushroom Pulao can be a healthy and balanced meal. Mushrooms are low in calories and provide essential nutrients like B vitamins and selenium. Basmati rice offers energy, and the spices have various health benefits. To make it healthier, you can reduce the amount of ghee and serve it with a side of vegetable salad or raita.
Absolutely. To make a vegan version, simply substitute the ghee with an equal amount of a neutral-flavored vegetable oil, such as sunflower, canola, or avocado oil.
Mushroom Pulao is a complete meal on its own but pairs wonderfully with a cooling cucumber raita, boondi raita, a simple kachumber salad (onion-tomato-cucumber), or a crispy papad.
Yes, you can use brown basmati rice for a higher fiber option. However, you will need to adjust the water ratio to about 1:2.5 (rice to water) and increase the cooking time significantly (around 40-45 minutes in a pot or more whistles in a pressure cooker).
Store leftover pulao in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes or heat in a pan on the stovetop until warmed through.
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