Go Back
–+ servings
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
Cook Time 20 minutes
Total Time 30 minutes
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!