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Mushroom Peas Pulao - Mushroom Pulao in Pressure Cooker - One Pot Dish

Mushroom Peas Pulao - today we are going to see mushroom peas pulao recipe, with full video and step by step pictures. Pulao is one of our favourite lunch dishes for me and my son Siva. I have the tasted mushroom pulao in many hotels, but the best I would say is the one I tasted in a buffet at GRT grand in T.Nagar. The pulao was so tasty with fluffy, separate rice grains and mild aromatic flavours. I wanted  to try that same mushroom pulao after tasting that but after lockdown I am rarely preparing rice varieties for lunch. I have tried the mushroom peas pulao yesterday for lunch and it turned out great. 

The mild flavour from the spices will make you to taste again and again. A mixture of cinnamon, cloves, star aniseed, black pepper and mace are coarsely powdered in a mortal pestle or in a mixer jar brings the flavour to this pulao. The cooking process is very simple and you can easily prepare this pulao within 30 minutes. To make pulao, the coarsely powdered masala is sauted in ghee and oil along with bay leaf. Next, the onions, green chillies and ginger garlic paste are sauted for a few minutes. Further the fresh green peas and mushrooms are sauted together and add required water to cook the rice. Then add the soaked rice, lemon juice, salt and pressure cook for 5 minutes on medium heat and 10 minutes on very low heat. Finally, a handful of chopped coriander leaves and roasted cashews are added to the pulav. To get fluffy, separate rice grains in the pulav, rinse the rice three to four times or until you get a clear water. Soak the rice for 20 to 30 minutes. The amount of water required to cook the rice may vary according to the brand.  For pulao dishes I usually add 1.5 cups of water for 1 cup basmati rice which give me perfect results. Another important tip that Chef. Damodran sir told is whenever you cook biryani or pulao in a pressure cooker, transfer the rice immediately to the serving dish. After transferring the rice allow the rice to rest for 30 to 45 minutes, which allows excess moisture to evaporate and gives perfect texture. 

Similar Rice Dishes

Here is the video for Mushroom Peas Pulao in Tamil



Mushroom Peas Pulao  Recipe Details

Prep time : 20 minutes
Cook time : 30 minutes
Serves : 6
Category : rice varieties
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1.5 cups basmati rice
  • 3 cups water
  • 200 grams button mushrooms
  • 100 grams fresh green peas or frozen peas
  • 2 onion
  • 4 to 6 green chilly
  • 2 tsp ginger garlic paste
  • 1 lemon
  • 1 bay leaf
  • 3 cinnamon
  • 4 cloves
  • 10 to 12 pepper corns
  • small piece mace
  • 1 star aniseed
  • 3 cardamom
  • few coriander leaves
  • 12  roasted cashew nuts
  • 2 tbsp ghee
  • 2 tbsp oil
  • salt to taste

Cooking Directions

Put the rice in a large bowl and wash the rice in cold water for 3 times. Add 1 cup of water and let them soak for 30 minutes.

Meanwhile, do the preparation work for the rice. Cut the onions, slit the green chillies and then cut the mushrooms  into small pieces. Before cutting the mushrooms, wash them gently in water and wipe it with a soft towel.

 

Grind the cinnamon, cardamom, cloves, mace, pepper and star aniseed coarsely. 


Heat 2 tbsp coconut oil  and ghee in a pressure cooker  and add the bay leaf and coarsely powdered spices.  Allow them to fry for a minute. 


Next, add the onions, green chillies and saute for about 2 minutes. Now add the ginger garlic paste. Stir it frequently to prevent the paste from sticking to the kadai.


Then add the green peas and mushrooms and continue sauteing for about 2 to 3 minutes.Next, add 3 cups of water and add the required salt.


Bring to a boil. Add the drained rice and mix them gently. Add lemon juice.

Keep the pressure cooker on medium heat for 4 minutes and low heat for 10 minutes. After 14 to 15 minutes switch off the flame and allow the pressure to settle down naturally. Open the pressure cooker and add the roasted cashews and chopped coriander leaves. Mix them gently and evenly. Slowly and carefully transfer the pulao to the serving dish. 


Mushroom peas pulao is ready to serve. Serve it warm with onion raita or any gravy with mild flavours. If you are using dried green peas, soak the peas for 6 hours and then add it to the rice. 


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