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Mushroom Pulao | Mushroom Pilaf (V+GF)

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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

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
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:)

If you are looking for more vegetarian rice preparations, you may also like-

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.

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

Add sliced onions

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

Add ginger-garlic paste

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

Add chopped tomatoes

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

Add spices

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

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

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

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.

HOW TO MAKE MUSHROOM PULAO?

Mushroom Pulao | Mushroom Pilaf (V+GF)

Freda Dias
This vegan mushroom pilaf/pulao is a quick and delicious one pot meal, that is perfect for busy weeknights or just a breeze to whip up for a quick and satisfying meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 3 people

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

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 sauteing to make it spicier.
3.Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
Keyword Mushroom pulao
Tried this recipe?Let us know how it was!

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mushroom pulao

I would love to hear from you. Please feel free to share your feedback with photos and suggestions to me at [email protected]

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Regards,

Freda

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Reader Interactions

Comments

  8. Freda @ Aromatic essence says

    Thanks dear ? I know WordPress reader acts funny these days ! I tend to miss posts too ? hope you doing good !

    Reply

  9. Smiling Notes says

    What an absolute treat! Btw, I have no idea why I didn’t see this post on the reader…I swear WordPress acts funny sometimes!
    Oh and I can totally relate with being sick by eating too many sweets..more than sick I start feeling guilty 😀

    Reply

  11. Loretta says

    I can only imagine what this spicy mushroom pulao might taste like. The colors are so vibrant, and the spices so lovely.

    Reply

  14. debyonce says

    Finally tried making the pulao but I did it without mushrooms and added prawns instead.It was really delicious thanks so much for the recipe

    Reply

    • Freda @ Aromatic essence says

      Thanks for your feedback Debbie ? happy to know that you loved it ! Although when I add prawns , I replace one cup of water with one cup of coconut milk, it taste even better. If you like coconut based stuff then do try that variation next time 🙂

      Reply

      • debyonce says

        I never thought about adding coconut milk as a matter of fact I’m not too weird about food as long is tasty I do not mind?.I will try it next time thanks for the tip

        Reply

Trackbacks

  3. […] mushrooms in various dishes! Be it a simple omelette with mushrooms, to a rice pilaf like this vegan mushroom pilaf, or curry, or soup, pasta/noodles or a simple sauté. So many options! Stuffed mushrooms are one of […]

    Reply

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