Mushroom Pulao Recipe (Pressure Cooker - Instant Pot)

This mildly flavored rice dish is known as Mushroom Pulao/Pilaf/Pulav. This is an easy one-pot rice dish made with mushroom and seasoned with spices.

Recipe Source Link:https://www.mygingergarlickitchen.com/mushroom-pulao-recipe/

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RECIPE INGREDIENTS

» Mushroom Pulao:

• 2 cups basmati rice
• 2.5 tablespoons cooking oil
• 1 teaspoon cumin seeds
• 1 bay leaf (tej patta)
• 1 inch cinnamon stick (dalchini)
• 1 star anise (chakra pool)
• 2 cloves (laung)
• 1 green cardamom
• 6-7 cashew nuts (you can also use almonds)
• 1.5 cups sliced onions
• 1.5 cups sliced mushrooms
• 1 tablespoon freshly crushed ginger or ginger paste
• 1 tablespoon freshly crushed garlic or garlic paste (or use 2tablespoons ginger-garlic paste)
• 2 green chilies, chopped
• Salt to taste
• 1 teaspoon coriander powder (dhaniya powder)
• 1 teaspoon black pepper powder (kali mirch powder)
• 3/4 teaspoon garam masala
• 2 teaspoon lemon juice
• 3.5 cups water

RECIPE INSTRUCTIONS

» Soaking Rice:

1. Rinse the rice under running cold water till water runs clear.
2. Add enough water to the bowl and soak it for 25-30 minutes.
3. After 30 minutes, drain out the water from the soaked rice and set it aside. (You can store this water for cooking pulao.)

» Making Mushroom Pulao Recipe in a Pressure Cooker:

1. Heat 2.5 tablespoons oil in a pressure cooker over medium heat.
2. Once hot add the whole spices (bay leaf, cinnamon stick, star anise, cloves, and green cardamom), cashew nuts, and sauté for 40-45 seconds.
3. Add cumin seeds and let them sizzle.
4. Now add the sliced onions and sauté them for 5-7 minutes or till the onions get translucent or they turn light pink in color.
5. Add the sliced mushroom and stir well. Sauté for 5 minutes.
6. After that, add crushed ginger-garlic and sauté for 2 minutes.
7. Now add green chilies and mix well. Cook for another minute.
8. Now add the soaked rice, mix and cook for a minute.
9. Add salt, coriander powder, garam masala powder, black pepper powder, and lemon juice. Mix everything well.
10. Add 3.5 cups of water and give it a mix.
11. Add coriander leaves and mix well again.
12. Let it come to a boil.
13. Cover the pressure cooker with lid, put the weight on.
14. Cook on high heat for 2 whistles. Then turn off the heat.
15. Let the pressure go down completely before opening the lid.
16. Gently fluff up the rice using a spatula or a fork.
17. Serve hot with some raita, pickle, and chutney.

» Making Mushroom Pulao Recipe in Instant Pot:

1. Place the inner pot inside the instant pot.
2. Start the instant pot in sauté mode and heat it.
3. Once the screen displays hot, add 2.5 tablespoons oil to it.
4. Once hot add the whole spices (bay leaf, cinnamon stick, star anise, cloves, and green cardamom), cashew nuts to the pot, and sauté for 40-45 seconds.
5. Add cumin seeds and let them sizzle.
6. Now add the chopped onions and sauté them for 5-7 minutes or till the onions get translucent or they turn light pink in color. (You can cover the Instant pot with the glass lid to make things faster. Keep stirring occasionally to prevent it from burning.)
7. Add the sliced mushroom and stir well. Sauté for 5 minutes.
8. Now add green chilies and mix well. Cook for another minute.
9. Now add the soaked rice, mix and cook for a minute.
10. Add salt, coriander powder, garam masala powder, black pepper powder, and lemon juice. Mix everything well.
11. Add 3.5 cups of water and give it a mix.
12. Add coriander leaves and mix well again.
13. Let it come to a boil.
14. Switch off the saute mode.
15. Change the instant pot setting to manual or pressure cook mode for 4 minutes at high pressure.
16. Close the instant pot lid with the vent in the sealing position.
17. When the instant pot beeps, do NPR (natural pressure release) for 5 minutes and then do QPR (quick pressure release).
18. Once you open the lid, let the pulao rest for 5­-7 minutes.
19. Take a fork or a spatula and fluff the rice gently.
20. Serve hot with some raita, curry, and chutney.

RECIPE NOTES

1. No notes for this recipe.