This mushroom pulao is a quick & delicious one pot meal, perfect for busy weeknights or just a breeze to whip up for a quick and satisfying meal. Vegan & gluten-free!

Vegan mushroom pilaf - 1

So of late, I’ve been binging on a lot of sweet stuff, that it has actually made me sick, well not literally, if you know what I mean! My palate was craving for something spicy, so today I made myself this spicy mushroom pilaf. I love pilaf/pulao as a rice preparation, it’s simple, moreover quick to put everything together, the only prep work needed is chopping the veggies, which frankly isn’t that big a deal anyway.

mushroom pulao - 2

This mushroom pulao is vegan. If you like adding ghee to your rice preparations, feel free to add ghee. This vegan mushroom pulao is loaded with flavors and makes for a super quick, delicious and wholesome meal. Serve it along with some raita to tone down the spice levels, or simply reduce the heat in the pilaf itself. This satiated my tummy and my palate to the fullest:)

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  • Step by step instructions to make mushroom pulao

  • HOW TO MAKE MUSHROOM PULAO?

  • Mushroom Pulao | Mushroom Pilaf (V+GF)

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Step by step instructions to make mushroom pulao

1.In a heavy-bottomed pan, heat oil, add the whole spices and sauté until fragrant.

Heat oil, add the whole spices and sauté until fragrant. - 3

2.Add sliced onions and sauté on low heat until translucent.

Add sliced onions - 4

3.Add ginger-garlic paste, sauté until fragrant.

Add ginger-garlic paste - 5

4.Add chopped tomatoes, cook until the tomatoes are a little mushy.

Add chopped tomatoes - 6

5.Add red chilli powder, garam masala, cumin-coriander powder, salt, sauté for a minute on low heat.

Add spices - 7

6.Now add the chopped mushrooms, increase the heat to medium, keep stirring occasionally until most of the moisture is lost from the mushrooms, about 7-10 minutes. Add the chopped cilantro and mint leaves, mix for a few seconds.

Add the chopped mushrooms - 8

7.Add the soaked and drained rice, mix gently for a minute taking care not to break the rice grains.

dd the soaked and drained rice - 9

8.Add 1 & 3/4 cups of water, stir everything gently. Check for seasoning, add salt accordingly if needed. (I added a pinch of salt). Cover with a lid, let the pulao cook on low heat, takes about 10 minutes. Once the rice is done, gently fluff it with a fork. It goes well with a simple onion tomato raita.

add water - 10

NOTES:

1.Feel free to increase/decrease the red chilli powder to suit your spice tolerance.

2.You can also add 2 to 3 green chillies, Slit lengthwise, along with the onions while sautéing to make it spicier.

3.Recipe updated with new pics.

Mushroom Pulao - 11

HOW TO MAKE MUSHROOM PULAO?

Mushroom Pulao - 12

Mushroom Pulao | Mushroom Pilaf (V+GF)

Ingredients1x2x3x

  • 1 cup Basmati rice, washed and soaked in water for 30 minutes
  • 8 oz mushrooms, sliced
  • 2 tbsp oil
  • Whole spices (2 bay leaves, 2 cloves, 5 peppercorns, 3 green cardamom, 1-inch cinnamon)
  • 1 tbsp ginger-garlic paste
  • 1 cup thinly sliced onions
  • 1 cup of chopped tomatoes
  • 1/4 cup finely chopped cilantro
  • 2 tsp dried mint leaves or 1/4 cup finely chopped mint leaves
  • 1 tsp chilli powder/cayenne pepper
  • 1 tsp garam masala
  • 1/2 tbsp cumin-coriander powder
  • Salt to taste

Instructions

  • In a heavy-bottomed pan, heat oil, add the whole spices and sauté until fragrant.
  • Add sliced onions and sauté on medium heat until translucent.
  • Add ginger garlic paste, sauté until fragrant.
  • Add chopped tomatoes, cook until the tomatoes are a little mushy.
  • Add the red chilli powder, garam masala, cumin-coriander powder, salt, sauté for a minute on low heat.
  • Now add the chopped mushrooms, increase the heat to medium, keep stirring occasionally until most of the moisture is lost from the mushrooms, about 7-10 minutes.
  • Add the chopped cilantro and mint leaves, mix for a few seconds.
  • Add the soaked and drained rice, mix gently for a minute taking care not to break the rice grains.
  • Add 1 & 3/4 cups of water, stir everything gently. Check for seasoning, add salt accordingly if needed. (I added a pinch of salt).Cover with a lid, let the pulao cook on low heat, takes about 10 minutes. Once the rice is done, gently fluff it with a fork. It goes well with a simple onion tomato raita.

Notes

mushroom pulao - 13

I would love to hear from you. Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Regards,

Freda

Mushroom Pulao - 14

Mushroom Pulao | Mushroom Pilaf (V+GF)

Ingredients

  • 1 cup Basmati rice, washed and soaked in water for 30 minutes
  • 8 oz mushrooms, sliced
  • 2 tbsp oil
  • Whole spices (2 bay leaves, 2 cloves, 5 peppercorns, 3 green cardamom, 1-inch cinnamon)
  • 1 tbsp ginger-garlic paste
  • 1 cup thinly sliced onions
  • 1 cup of chopped tomatoes
  • 1/4 cup finely chopped cilantro
  • 2 tsp dried mint leaves or 1/4 cup finely chopped mint leaves
  • 1 tsp chilli powder/cayenne pepper
  • 1 tsp garam masala
  • 1/2 tbsp cumin-coriander powder
  • Salt to taste

Instructions

  • In a heavy-bottomed pan, heat oil, add the whole spices and sauté until fragrant.
  • Add sliced onions and sauté on medium heat until translucent.
  • Add ginger garlic paste, sauté until fragrant.
  • Add chopped tomatoes, cook until the tomatoes are a little mushy.
  • Add the red chilli powder, garam masala, cumin-coriander powder, salt, sauté for a minute on low heat.
  • Now add the chopped mushrooms, increase the heat to medium, keep stirring occasionally until most of the moisture is lost from the mushrooms, about 7-10 minutes.
  • Add the chopped cilantro and mint leaves, mix for a few seconds.
  • Add the soaked and drained rice, mix gently for a minute taking care not to break the rice grains.
  • Add 1 & 3/4 cups of water, stir everything gently. Check for seasoning, add salt accordingly if needed. (I added a pinch of salt).Cover with a lid, let the pulao cook on low heat, takes about 10 minutes. Once the rice is done, gently fluff it with a fork. It goes well with a simple onion tomato raita.

Notes

image - 15

Raita is a popular savory Indian yogurt based condiment , which serves as a perfect accompaniment to hot and fiery dishes like biryanis ,spicy pulao’s and other spice laden gravies. I’m sharing a very basic onion tomato raita ,which is the most commonly made raita,it requires very few ingredients ,all of which will be readily available in your pantry 🙂

Ingredients: 1 cup low fat plain yogurt 1/2 cup finely chopped tomato 1/4 cup finely chopped red onion 3/4 teaspoon roasted cumin powder 1/8 teaspoon red chilly powder/ cayenne pepper Salt to taste Pinch of sugar ( optional) but do add if the yoghurt it a tad sour 2 -3 teaspoons of a mixture of chopped cilantro & mint leaves

Preparation: 1. In a bowl, whisk the yogurt till it’s smooth.

image - 16
  1. Add the remaining ingredients , and mix well. Serve immediately
image - 17

Notes: 1. If you will be serving this later, then do not mix the ingredients with the yogurt , as the onion will leave water, and that doesn’t make this pleasant.

2.You can also add finely chopped cucumber.

  1. You may also use regular whole milk yogurt.

Regards,

Freda?