• Skip to main content
  • Skip to primary sidebar
Sinfully Spicy
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Main Dishes » Rice Dishes
    No ratings yet

    Mushroom Pulao (Instant Pot)

    Published: Jul 19, 2023 by Tanvi Srivastava 3 Comments

    Jump to Recipe

    This post may contain affiliate links.

    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).

    Mushroom pulao served on a beige plate with onions and chillies.

    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.

    Mushroom pulao served on a oval platter.

    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

    Ingredients for making mushroom pilaf.
    • 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.
    Soaking rice and slicing mushroom and onions.
    Sautéing onions and mushrooms in instant pot.

    Cook The Mushroom Pulao

    1. Set the IP to saute mode for 15 minutes. It will show "ON".
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.

    Adding basmati rice and spices to make mushroom pilaf.
    Fluffing mushroom pulao.

    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.

    Mushroom pilaf served with yogurt raita and onions.

    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.
    Instant Pot Mushroom pulao featured image.

    Instant Pot Mushroom Pulao

    Tanvi Srivastava
    Instant Pot Mushroom pulao is indian mushroom rice dish combining mushrooms with basmati rice, onions and fragrant spices.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4
    Calories 395 kcal

    Equipment

    • Instant Pot

    Ingredients
      

    • 1 cup basmati rice
    • 1 lb mushrooms I used baby bella
    • 4 tablespoon oil I use avocado oil
    • 1 large onion sliced (yield about 1.5 cup)
    • ½ tablespoon garlic minced
    • ⅓ cup peas fresh or frozen
    • ½ tablespoon kitchen king masala or ½ tablespoon Garam Masala
    • 2 tablespoon fried onion
    • 1 tablespoon ghee optional, skip for vegan
    • 1.25 teaspoon salt adjust to taste
    • 1.25 cup water

    Whole Spices

    • 2-3 dried kashmiri red chillies
    • 2 green cardamom
    • 2-3 clove
    • 6-8 black pepper corn
    • 1 bay leaf
    • ½ teaspoon cumin seeds

    Instructions
     

    Preparation

    • 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. 
    • Clean the mushrooms thoroughly using a damp towel to remove any dirt. 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.
    • Do other prep like slice the onions, mince the garlic etc.

    Cook IP Mushroom Pulao

    • Set the IP to saute mode for 15 minutes. It will show "ON". 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.
    •  Add the sliced onions and saute for 5-7 minutes till you see onion starting to turn brownish. This is the only step that takes a bit of time in this recipe.
    • Add the garlic, mushrooms and peas next. Sprinkle ¼ teaspoon of salt. Saute the mushrooms with onions for 2-3 minutes. De glaze with a splash of water if needed.
    •  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. 
    • Cancel the saute mode. Add 1.25 cup water. Stir the pulao very gently 1-2 times. Taste a teaspoon of water, it should taste sharp salty, this will ensure that pulao will be properly seasoned after cooking. Keep in mind that the rice are brittle from soaking right now and we don't want them to break. 
    • 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 that manually release all the pressure. Wait for 5-10 minutes (if possible) to fluff the rice.
    • Garnish the pulao with chopped cilantro. Serve warm.
    • 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. 
      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.

    Notes

    • 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  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 once the pulao is cooked.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.

    Nutrition

    Calories: 395kcalCarbohydrates: 48gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 10mgSodium: 757mgPotassium: 521mgFiber: 4gSugar: 5gVitamin A: 99IUVitamin C: 11mgCalcium: 40mgIron: 2mg
    Tried this recipe?Let us know how it was!
    Rice Dishes

    More Rice Dishes

    • Egg biryani featured image.
      Authentic Dum Egg Biryani Recipe(Anda Biryani)
    • Basmati rice featured Image.
      How To Cook White Basmati Rice (Fluffy, Separate Grains)
    • Chicken Pulao Featured Image.
      Chicken Pulao Recipe (Instant Pot Option)
    • Keema Pulao Featured Image.
      Easy Keema Pulao (Keema Rice)

    Share This Recipe

    • Facebook
    • X
    • Email

    Reader Interactions

    Comments

      I'd Love to Hear from You! Cancel reply

      If you tried this recipe, please leave a star rating and share your feedback below. Your input helps me refine my recipes and guides others too. As always, thank you so much for your support!

      Thank you,
      Tanvi

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Edith Kire

      June 16, 2025 at 7:08 pm

      hi can I use black cardomom instead? I have no green one left .

      thank you

      Reply
      • Tanvi Srivastava

        June 16, 2025 at 10:37 pm

        Black cardamom is very strong flavor for vegetarian pulao. I suggest you grind a 3-4 seeds of black cardamom and add to the pulao for mild aroma.

        Reply
    2. Edith Kire

      June 16, 2025 at 10:54 pm

      hi I might try to get green cardomom,or use the ones sparingly that I do have ,
      thank you for your reply 🙂

      Reply

    Primary Sidebar

    Hi, I'm Tanvi! If you love Indian food, you are at the right place, browse through hundreds of delicious Indian recipes

    More about me ?

    Popular

    • Chilli Paneer Featured Image.
      Street Style Chilli Paneer
    • Masoor Dal featured Image.
      Simple Masoor Dal Recipe (Spiced Red Lentils)
    • Paneer Burger Featured Image.
      Crispy Pakora Crusted Paneer Burger (Air Fryer)
    • Tandoori Shrimp Tikka featured Image.
      Pan fried Tandoori Shrimp Tikka (Air fryer Option)
    • Pistachio Tiramisu Featured Image.
      Pistachio Tiramisu (Raw Eggfree, No Coffee)
    • Mango Rice Pudding Featured Image.
      Creamy Mango Rice Pudding (Mango Kheer)

    Looking for Something?

    Footer

    back to top

    Links

    • Recipe Index
    • Privacy Policy
    • Editorial Policies

    Free Recipe Book

    • Sign Up! to get your e-copy!

    About

    • About Me

    Copyright © 2025 Sinfully Spicy

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required