Mushroom Pulao


Mushroom Pulao

Mushroom Pulao
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 3 people


  • 275 gm Basmati rice
  • 50 gm Unsalted butter/ghee clarified butter
  • 1 tsp Caraway seeds Sheema jeerakam
  • 1 no Onion large
  • 2 nos Cinnamon 2 inches, Karugapatta
  • 225 g Button mushrooms
  • ½ tsp Ground turmeric
  • Salt As reqd
  • 500 ml Water
  • 6 nos Green cardamom Elakka
  • 6 nos Cloves Grambu
  • 2 Bay leaves crumpled, Vazhana/Karuga ela


  • Wash and soak the rice in cold water for half an hour. Drain the water and keep aside.
  • Heat ghee/butter in a pan over medium heat.
  • Once melted, add the caraway seeds and stir for 25 seconds.
  • Add the onions, cinnamon sticks broken up and stir-fry till onions are golden brown.
  • Add the rice and fry on medium heat. Stir constantly for 5 minutes.
  • Add the mushrooms, turmeric, salt and stir-fry for another 3 minutes on low heat.
  • Add the cardamoms, cloves, bay leaves and water and bring to boil. Keep the lid closed and stir the rice once in a while.
  • Remove from heat, when cooked and allow the steam to escape for a minute or two.
  • :- Serve hot.
Tried this recipe?Let us know how it was!

Response (2)
  1. m
    mrs roy July 22, 2006

    yummy…my mouth is already watering!!!

  2. a
    abhi March 30, 2009

    it was good

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