Mushroom pulao also known as mushroom pulav or kalan pulao is a simple and flavourful one-pot rice dish made with basmati rice, mushrooms, onions, whole spices and coconut milk. It is one of the easiest meals to prepare for lunch or dinner and comes together in about 30 minutes. It pairs perfectly with raita, starter or a simple curry for a comforting meal.
Easy Mushroom Pulao
Mushroom is my all time favourite vegetables or ingredient to cook with. If you are looking for simple and delicious lunch or dinner recipes, this mushroom pulao is a great choice.
I enjoy cooking with mushrooms and have shared many mushroom recipes on my blog like Mushroom Fried Rice, Mushroom Biryani, Chilli Mushroom, and many more.
About Mushroom Pulao
Pulao is one of the most commonly prepared rice dishes in many Indian homes. While veg pulao is a classic choice, it is always nice to try different variations with new flavour and vegetables.
This mushroom pulao also known as kalan pulao is one such simple and delicious variation made with basmati rice, mushrooms, onions, whole spices, green chillies and coconut milk.
This one-pot pulao is made without any spice powders or tomatoes. The whole spices adds aroma, while coconut milk gives the pulao a rich taste and keeps the rice soft and flavourful.
More Mushroom Recipes
Easy Mushroom Paratha
Quick Mushroom Manchurian
Mushroom Fried Rice
Mushroom Biryani
For this recipe, I have used milk mushrooms, but you can use button mushrooms or any variety of mushrooms available. Also, this pulao can be prepared easily in a pressure cooker, instant pot or regular pot based on your preference.
You can also customize this kalan pulao by adding vegetables like peas, carrot, capsicum or paneer to make it wholesome. Serve this aromatic mushroom pulao with onion raita, papad, gobi 65 or simple kurma for a comforting meal.
Similar Mushroom Recipes
Cream of Mushroom Soup
Chilli Mushroom
Mushroom Masala Dosa
Mushroom Sandwich
Masala mushrooms
Ingredients
- Basmati rice : I prefer using long grain basmati rice for making pulao as it gives a nice aroma and fluffy texture. You can also use seeraga samba rice if preferred.
- Mushroom : I have used milk mushroom for this recipe, but you can use any variety like button mushroom or oyster mushroom. Mushrooms add a lovely texture and also absorb all the spice flavours beautifully.
- Oil / Ghee : I use ghee for making this pulao for a rich flavour and aroma. You can also use oil or a mix of both based on your preference.
- Tempering : Whole spices like fennel seeds, cumin seeds, cardamom, cloves, cinnamon, bay leaf, black stone flower and mace are used for tempering. These spices add a wonderful aroma to the pulao.
- Onion : Thinly sliced onions are sauteed until golden to add mild sweetness and flavour to the pulao.
- Ginger garlic paste : Freshly ground ginger garlic paste adds a nice aroma and enhances the overall taste of the rice.
- Green chillies : Green chillies add a mild spice to the pulao. You can adjust the quantity according to your spice preference.
- Mint & coriander leaves : Mint and coriander leaves add a refreshing flavour and aroma to the pulao.
- Coconut milk : Coconut milk gives the pulao its signature creamy texture and rich flavour.
Step by Step Pictures
Pre preparation
1)Take basmati rice in a mixing bowl. Wash it multiple times in several changes of water. Cover with fresh water and let it soak for 30 mins to soften the rice.
2)Take your mushrooms and clean it with water. Take it in a cutting board.
3)Here I am using milk mushrooms. You can use button mushrooms.
4)Chop mushrooms into small pieces and set aside.
Making pulao base
5)Now take a heavy bottom pot with tight fitting lid. Heat coconut oil or ghee in a pan and add in all the whole spices given in the tempering list. Let them sizzle for a minute.
6)Add in sliced onions and saute till golden brown.
7)It will take around 5 to 7 minutes. Add in slit green chillies.
8)Add in ginger garlic paste into the sauted onions.
9)Saute the ginger and garlic until aromatic and golden.
10)Now add in mushrooms and stir fry in oil till it is cooked and got nice colour.
11)Stir fry the mushrooms till it is golden in colour. The mushrooms will leave out some moisture as it cooks.
12)Now the mushrooms is golden in colour.
13)add in coriander, mint leaves and mix well.
14)These herbs adds aroma to the dish.
Cooking Mushroom pulao
15)Now strain the soaked basmati rice through a sieve. Add the strained rice into the onions and mushrooms and toss well in the oil.
16)Stir fry the rice for 2 minutes in the oil.
17)Now pour in coconut milk into the rice. If you don't want to use coconut milk, you can add regular milk or water.
18)Pour in water.
19)Add salt to taste and mix well. Taste the water and adjust the salt level. Bring this to a full boil.
20)Once it starts to boil, Cover with a lid and simmer to the lowest possible. Cook for 15 mins on lowest heat.
21)Turn off the heat and let it sit covered for 5 minutes.
22)Now open the lid and gently fluff the rice with a fork. Now Cover with a lid again and let it sit for 15 mins. Once 15 minutes is up, open the lid and give one final mix gently.
23)Serve mushroom pulao with raita.
Expert Tips
- Make sure to rinse and soak the rice for at least 20 to 30 minutes before cooking for the best results.
- Don't overcook the mushrooms as they may release too much water and make the pulao mushy.
- Avoid adding too much water as it can make the rice sticky. The rice to liquid ratio is very important for making fluffy pulao.
- Let the pulao rest for 5 to 10 minutes after cooking. This helps the rice absorb flavours and stays fluffy.
- For extra flavour, you can add a spoon of ghee before serving and gently fluff the rice with a fork.
Storage and Serving
Store the leftover mushroom pulao in an airtight container and refrigerate it for up to 2 to 3 days.
Serve this mushroom pulao hot with onion raita, cucumber raita or papad. It also pairs well with starters like mushroom 65, gobi 65 or any curries like veg kurma, chicken curry, mirchi ka salan for a complete meal.
FAQ
Q. Can I make mushroom pulao without coconut milk ?
Yes, you can simply replace coconut milk with water. The pulao will still taste delicious.
Q. Can I add vegetables to mushroom pulao ?
Yes, you can add vegetables like peas, carrot, capsicum, corn or paneer to make it more filling and tasty.
Q. Can I use seeraga samba rice instead of basmati rice ?
Yes, you can use basmati rice, but basmati rice gives the best fluffy pulao texture.
📖 Get Recipe
Easy Mushroom Pulao Recipe (Mushroom Pulav, Kalan Pulao)
Equipment
Ingredients
- 1 cup Basmati Rice
For Tempering
- 3 tablespoon Ghee or Coconut Oil
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 2 piece Cinnamon
- 3 no Cardamom
- 2 no Cloves
- 1 no Bay Leaf
- 1 piece Black Stone Flower ( Kal Paasi )
- 1 piece Mace
To Saute
- 1 large Onion peeled and sliced thinly
- 1 tablespoon Ginger Garlic Paste
- 4 no Green Chillies slit
- ¼ cup Coriander leaves chopped finely
- ¼ cup Mint Leaves chopped finely
- 200 grams Mushrooms chopped
- 1 cup Coconut Milk
- ½ cup Water
- 1 teaspoon Salt to taste
Instructions
- Take basmati rice in a mixing bowl. Wash it multiple times in several changes of water. Cover with fresh water and let it soak for 30 mins to soften the rice.
- Now take a heavy bottom pot with tight fitting lid. Heat coconut oil or ghee in a pan and add in all the whole spices given in the tempering list. Let them sizzle for a minute.
- Add in sliced onions and saute till golden brown. It will take around 5 to 7 minutes. Add in slit green chillies and ginger garlic paste and saute for 2 minutes until aromatic.
- Now add in mushrooms and stir fry in oil till it is cooked and got nice colour. The mushrooms will leave out some moisture as it cooks.
- Once the mushrooms is golden in colour, add in coriander, mint leaves and mix well. It adds aroma to the dish.
- Now strain the soaked basmati rice through a sieve. Add the strained rice into the onions and mushrooms and toss well in the oil. Stir fry the rice for 2 minutes in the oil.
- Now pour in coconut milk and water. Add salt to taste and mix well. Taste the water and adjust the salt level. Bring this to a full boil. Once it starts to boil, Cover with a lid and simmer to the lowest possible. Cook for 15 mins on lowest heat.
- Turn off the heat and let it sit covered for 5 minutes. Now open the lid and gently fluff the rice with a fork. Now Cover with a lid again and let it sit for 15 mins. Once 15 minutes is up, open the lid and give one final mix gently.
- Serve mushroom pulao with raita.
Nutrition
Tried this Recipe
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Daya Vani
Hi aarthi,
After 15 minutes switch off flame and u told to sit the rice for 15 minutes,this is done without flame,right..
Regards,
Daania
Aarthi
@Daya Vaniyes the flame has to be turned off...so the rice wil absorb the excess water and gets fluffy
Ambika
Mushroom pulao came out really well.
Anonymous
Instead of coconut milk, can I use normal milk?
Aarthi
yes u can use
Silna
Tried this. Great recipe. It was very yummy . Thank you
Silna
Very yummy pulao
Is it alright to make it without mace?
Aarthi
yes u can
Amutha
Give the water and coconut milk ratio for rice
Aarthi
it is 1 cup coconut milk and 1/2 part water