### Mushroom Pulao Recipe: A Simple, Quick, Fragrant, and Delicious Vegetarian One-Pot Dish
Mushroom pulao is a straightforward and easy-to-prepare vegetarian rice dish that is both aromatic and full of flavor. This Indian-style rice dish features fragrant basmati rice, fresh mint leaves, and a mix of Indian spices like cinnamon and nutmeg, making it an ideal choice for dinner or as a lunchbox option with sides such as raita or korma. The inclusion of mushrooms, a source of plant-based protein, gives the pulao a rich, earthy taste.
#### Ingredients
– **Main Ingredients:**
– 1 cup basmati rice (or any long-grain rice)
– 1 cup sliced mushrooms
– 1 large onion, sliced
– 2 green chilies, slit
– 2 tablespoons chopped fresh mint leaves
– 2 tablespoons chopped coriander leaves
– 1 tablespoon ginger garlic paste
– 1/2 cup yogurt (or coconut milk for a vegan alternative)
– 2 tablespoons cashew nuts
– 2 tablespoons clarified butter (ghee) or oil
– **Spices:**
– 1 bay leaf
– 2-3 cloves
– 1-inch piece of cinnamon
– 1 star anise
– A pinch of mace
– A pinch of nutmeg powder
– 1 black cardamom
– 2 green cardamoms
#### Preparation Steps
1. **Heat the Cooker:**
In a pressure cooker, warm the ghee or oil. Once heated, add the bay leaf, cloves, cinnamon, star anise, mace, and cashew nuts. Sauté until the cashews become golden brown.
2. **Sauté Onions and Chilies:**
Introduce the sliced onions and green chilies into the cooker. Sauté until the onions turn pink.
3. **Add Ginger Garlic Paste:**
Mix in the ginger garlic paste and sauté until the raw aroma fades away.
4. **Incorporate Mushrooms and Herbs:**
Add the sliced mushrooms, fresh mint, and coriander leaves. Sauté until the mushrooms change color and are thoroughly cooked.
5. **Add Rice:**
Carefully add the soaked and drained basmati rice to the cooker. Mix gently to prevent breaking the rice grains.
6. **Mix Yogurt and Water:**
Incorporate yogurt and salt into the mixture. For a vegan option, swap yogurt with coconut milk. Since mushrooms release moisture, lessen the amount of water; generally, use 1 3/4 cups of water for each cup of rice.
7. **Pressure Cook:**
Add the proper amount of water (1 3/4 cups for basmati rice or 1/4 cup coconut milk plus 1 1/2 cups water). Close the lid and pressure cook for up to 3 whistles. Turn off the heat and let the pressure release naturally.
8. **Fluff and Serve:**
After the pressure has released, open the lid and gently fluff the rice. Transfer to a serving bowl and garnish with fresh coriander leaves.
#### Tips for Perfect Mushroom Pulao
– If you don’t have basmati rice, any long-grain rice can be utilized.
– Fresh mint leaves and a hint of nutmeg powder enhance the aroma and flavor of the pulao.
– The harmony of spices and the earthy essence of mushrooms create a delightful dish that even those who don’t usually like mushrooms may appreciate.
Mushroom pulao is more than just a dish; it’s a fragrant experience that highlights the excellence of Indian vegetarian cuisine. Delight in this easy-to-prepare recipe as a comforting one-pot meal that is guaranteed to satisfy everyone at your table.