Discover the magic of Mushroom Pulav—a one-pot Indian rice dish bursting with earthy mushrooms and vibrant vegetables, kissed by aromatic spices. This versatile recipe transforms basic basmati rice into a fragrant, fuss-free meal that’s perfect for a lunchbox or an effortless dinner. The beauty of Mushroom Pulav lies in its simplicity: sautéed mushrooms mingle with colorful veggies, creating a symphony of flavors and textures that needs no extravagant accompaniments. Pair it with a soothing raita or serve it solo—either way, it never disappoints.
Mushroom Pulav is ideal for time-strapped mornings or when you crave comfort food without any heavy lifting. The key is to use high-quality basmati rice and fresh produce for a fluffy, aromatic bowl every time. This pulav isn’t just nourishing; it stays delicious for hours, making it a fantastic make-ahead meal. Customize with your favorite vegetables like bell peppers, carrots, or peas for added nutrition and color. Whether packed for lunch or enjoyed hot off the stove, this pulav guarantees a hearty, flavorful experience.
Mushroom Pulav Recipe
Print RecipeIngredients
- 6 cup water
- 1 tsp oil
- ½ tsp salt
- 1 cup basmati rice, soaked for 20 minutes
- 6 tsp oil
- 250 grams mushrooms, sliced
- 1 green chili, slit
- 3 cloves garlic, finely chopped
- ½ onion, finely chopped
- 4 tbsp spring onion, chopped
- ½ carrot, chopped
- 5 green beans, chopped
- ½ capsicum, chopped
- 1 tsp salt
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp crushed black pepper
Instructions
Bring 6 cups of water, 1 tsp oil, and ½ tsp salt to a boil. Add soaked basmati rice and cook until tender but fluffy. Drain and set aside.
In a large pan, heat 4 tsp oil. Add the sliced mushrooms and sauté for 2 minutes, ensuring they're well-coated with oil. Simmer for 3 minutes until tender—do not overcook. Remove and set aside.
In the same pan, add the remaining 2 tsp oil. Sauté the slit green chili and chopped garlic briefly to release their aroma.
Add chopped onion and half of the spring onions. Cook on high heat until the onion turns translucent.
Toss in chopped carrots, beans, and capsicum. Stir-fry on high heat just enough to soften the veggies while retaining their crunch.
Return the sautéed mushrooms to the pan and sprinkle in ½ tsp salt. Mix everything together.
Push the mixture aside to make space in the center, then pour in soy sauce and vinegar. Stir-fry on high, blending the sauces evenly throughout.
Add the cooked rice, crushed pepper, and ½ tsp salt. Combine gently so the rice stays fluffy and grains remain separate.
Finish with the remaining spring onions as garnish. Serve hot and enjoy!
Notes
Tips:
Use only basmati rice for the best texture and aroma., Add extra veggies like peas or sweet corn for more color and nutrition., Do not overcook mushrooms or vegetables to maintain their bite and juiciness., This pulav tastes even better the next day; great for meal prep!
