Mushroom Pulao (Instant Pot)

Mushroom pulao is indian style mushroom rice dish combining the earthy flavors of mushrooms with basmati rice, onions and fragrant spices. This instant pot mushroom pulao recipe is gluten free, easily made vegan (skip the ghee) and perfect to serve as a standalone dish for main course or as a side dish.

I am sharing instant pot/electric pressure cooker method in this post. However, if you wish, you could also make mushroom pulao on stove top (instructions included).

I love to make different kinds of rice dishes especially pulao for our lunch time. With the current heat wave, these quick and easy pulao recipes have really been saving the day. Then there are elaborate pulao recipes like yakhni pulao and moti pulao that are reserved for special occasions.

This mushroom pulao is perfect for busy weeknights and takes about 30-40 minutes to make. It is a fragrant and delicious one-pot meal that is easy to make.

Mushroom pulao is made using ingredients such as basmati rice, mushrooms (usually button mushrooms or other varieties), onions, garlic, ginger, and spices like cumin seeds, black peppercorns, cloves, cinnamon, cardamom, and bay leaf. The spices make the rice aromatic while the mushrooms add a unique earthy flavor to this rice dish.

About My Recipe

I use baby bella mushroom for making the pulao. They have a robust taste and combined with browned onion and spices, make the pulao tasty.

I usually don't add powdered spices to my pulao recipes except for bit of grama masala or kitchen king masala (an indian fragrant spice blend) to round off the taste.

Along with rice, I also add a handful of ready to use browned onions (birista/fried onions), this makes this pulao taste a bit like mushroom biryani.

I like to add a handful of peas because mushroom and peas are really delicious together plus more veggetables are always a good idea, right?

This recipe is not too spicy. You could add a few green chillies or serrano peppers if you like heat.

You could add a little chicken broth or vegetable stock instead of just plain water to push the flavors of this mushroom pulao recipe.

Jump to:

• About My Recipe
• Ingredients
• Recipe Tips
• How To Make Instant Pot Mushroom Pulao (Step By Step Pictures)
• Serving
• Instant Pot Mushroom Pulao

Ingredients

• Onions - For pulao, it is best to slice the onions for even browning.
• Fried Onions - You may skip if you don't have.
• Kitchen King Masala - This is a hot and fragrant spice blend easily available in indian grocery stores. It has a sharp smoky unique taste. Use Garam Masala if you do not have it.
• Ghee- Just half a tablespoon adds a richness and nice aroma to pulao. Skip for vegan version.

Recipe Tips

• Rice - For south asian pulao dishes, it is best to use basmati rice. If you can find long grain basmati rice, even better!
• Soak the basmati rice. You just need to soak for 10-15 minutes but I highly recommend it. It makes a ton of difference in the taste and texture of any pulao.
• Use good quality fresh mushrooms of any variety you prefer. I love using them stem on as long as the stems aren't spoiled.
• Don't skimp on oil, else your pulao will taste like steamed rice.
• Add vegetables like broccoli, methi (fenugreek leaves), chopped spinach, corn, bell pepper or baby corn instead of peas.
• Cooking Method - You can make mushroom pulao in a pressure cooker or on the stovetop. Each method requires slight adjustments to the time and water water quantity, I have noted in the instructions.
• Water ratio: In most cases, pulao use a 1:2 ratio of rice to water. However keep in mind that 1 lb mushrooms will release quite a bit of water so here the water ratio is slightly different. 
• Don't fluff the rice immediately - You will end up breaking the warm and soft rice. It is best to let the rice cool down slightly before fluffing.
• Always serve the pulao from side of the pot. Use a wide soft spatula or rice spoon or a small saucer(yes its a thing!)
• Adjust the water quantity slightly based on the desired level of moisture in the pulao.

How To Make Instant Pot Mushroom Pulao (Step By Step Pictures)

Preparation

1. Wash rice under a stream of water 2-4 times or until the water becomes clear. Soak the rice in excess water for 10-15 minutes.
2. Clean the mushrooms thoroughly using a damp towel to remove any dirt.
3. If the mushrooms are small, you can leave them whole. I usually half them or cut in thirds. Don't slice the mushrooms super thin else they will disintegrate while cooking.
4. Do other prep like slice the onions, mince the garlic etc.

Cook The Mushroom Pulao

5. Set the IP to saute mode for 15 minutes. It will show "ON".
6. Once the timer starts, add oil and all the whole spices - bay leaf, dried chillies, black peppercorn, green cardamom, cloves and cumin seeds. Saute in hot oil for 30-40 seconds.
7. Add the sliced onions and saute for 5-7 minutes till you see the edges of the onion starting to turn brownish. This is the only step that takes a bit of time in this recipe.
8. Add the garlic, mushrooms and peas next. Sprinkle salt. Saute the mushrooms with onions for 2-3 minutes. De glaze with a splash of water if needed.
9. Introduce the soaked drained rice, fried onions (if using) kitchen king masala, salt and ghee. At this point you could also add a dash of black pepper powder if you like it peppery.
10. Cancel the saute mode. Add 1.25 cup water. Stir the pulao very gently 1-2 times. Keep in mind that the rice are brittle from soaking right now and we don't want them to break.
11. Secure the lid with valve in sealed position. Press pressure cook and set the timer to 4 minutes. Once the IP beeps, let pressure release naturally for 5-6 minutes. After than manually release all the pressure.
12. Wait for 5-10 minutes (if possible) to fluff the rice. Garnish the pulao with chopped cilantro. Serve warm.

Tip :- For pressure cooker, cook for 2 whistles and let pressure release naturally.

Stove Top Mushroom Pulao Instructions

You could use a heavy bottom cooking pot to make mushroom pulao on stove top. Follow the steps above on low medium heat (steps 1-9).

For stove top, you will need a water ratio of 1:2, meaning for 1 cup rice, add 2 cups water. Bring the water to boil. Reduce to low flame and let the water gets fully absorbed.Takes about 10-12 minutes, no peeking.

Serving

• Serve mushroom pulao for main course with a yogurt raita , I like this boondi raita. Add green chutney, nimbu achar( lime pickle) and a kachumber salad on the side.
• You could add achari paneer tikka or shishito pepper pakoras as a side to mushroom pulao.
• Serve with hariyali chicken or lamb tikka for non vegetarian meal.