Mushroom Peas Pulao Recipe In Pressure Cooker – Indian Style Mushroom Rice Recipe

Last Sunday I prepared this Indian style mushroom peas pulao with some leftover mushrooms and fresh green peas in a pressure cooker. Its a very simple and easy pulao recipe just like my vegetable pulao. It can be prepared directly in an Indian pressure cooker. So it gets ready under 15 minutes. No grinding or big chopping works needed. You can prepare it for your lunch box easily and quickly. Since its a mild pulao recipe without much of garam masala powders, you can enjoy it with any spicy kurma as side dish. But my family liked it with simple onion raita. Usually people add coconut milk instead of water. But I used only water to cook the rice. Still it was good with nice flavor. Lets see how to make this simple and quick mushroom peas pulao with step by step pictures.

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Mushroom Peas Pulao Recipe

Mushroom Peas Pulao – Easy Pulao Recipe using a pressure cooker

Cuisine: Indian

Category: Mushroom Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup – 250ml

Mushroom – 10 nos
Green peas or dried peas – 1/4 cup
Basmati Rice – 1 cup
Water or coconut milk – 1.75 cups
Cooking oil+ Ghee – 2 tbsp + 1 tbsp
Cinnamon – 1 inch
Cloves – 2 nos
Cardamom – 1 no
Black stone flower/ Kalpasi – 2 small
Fennel seeds – 1/4 tsp
Bay leaf – 1 no
Big onion – 1 no
Ginger Garlic Paste – 1.5 tsp
Green chilli – 3 nos ( Use 2 for less spice)
Mint leaves – a handful
Salt – as needed
Lemon juice – Few drops

HOW TO MAKE MUSHROOM PULAO

Wash and clean mushroom. Slice it and set aside.
Heat oil + ghee in a cooker. Saute whole garam masala.
Add onion, gg paste, green chilli, mint leaves and saute till transparent.
Add mushroom, peas and saute for a minute. Add rice, saute for a minute.
Lastly add water or coconut milk and mix well.
Pressure cook in low flame for one whistle.

METHOD – STEP BY STEP PICTURES

Wash and clean mushroom with a cloth. Remove the stem and slice it. Keep aside.Finely chop onion and slit the green chilli. Wash the basmati rice and set aside. No need to soak it.
Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, bay leaf, cardamom and black stone flower. Add fennel seeds, big onion, gg paste and green chillies. Saute in medium flame till onion turns transparent.
Add mint leaves, mushroom and peas. Mix well. Lastly add the washed rice and saute for a minute.
Then add 1.75 cups of water or thin coconut milk. Sprinkle few drops of lemon juice. Mix well and pressure cook in very low flame for one whistle. Remove the lid after the steam is released.
Mix gently, fluff the rice and serve hot with any spicy kurma or raita !
Enjoy !