Tasty Mushroom Pulao Recipe
Pulao is a no-brainer for lunch boxes and entertaining. I mean, let's be honest here. It's not very often that you have dishes that look well-rounded, colourful (mostly), and like you put in way more effort than you actually did but a well-made pulao is definitely one of them. While I like to play it safe and add a simple vegetable pulao to my menu when I have guests, it's fun to play around and make something different once in a while which is how this mushroom pulao happened. Always check with your guests if they like mushroom though, I know many people who don't really like the texture of mushrooms.


  • 2 cup rice (chawal)
  • 3 onion (pyaj) 
  • 200 gm mushroom
  • 200 gm cottage cheese (paneer) 
  • 2 capsicum (shimla mirch) 
  • 5-6 cauliflower (phool gobi) pieces
  • 4 cloves (laung) 
  • 2 cinnamon pieces (dalchini) 
  • 2 bay leaf (tej patta) 
  • 6 tbsp clarified butter (ghee)
  • 2 tsp salt (namak)

How to make mushroom pulao :

  • Soak rice for half an hour or so.
  • Boil rice in a container until it gets cooked properly and water dries up.
  • Finely chop onion.
  • Cut paneer cubes.
  • Cut cabbage into fine long pieces.
  • Cut mushroom into slices.
  • Heat ghee in a pan and fry paneer until light brown.
  • Take them out and keep aside.
  • Now fry onion in the pan until it turns pink.
  • Then add laung, dalchini, tej patta and mushroom. Fry for few minutes.
  • Then add shimla mirch, phool gobi, namak and paneer cubes along with little water. Cook at low flame.
  • When vegetables are cooked properly, remove it from the flame.
  • Serve them hot.

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