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    You are here: Home » Instant Pot

    Published: Oct 26, 2019 · Modified: Sep 5, 2021 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

    Mushroom Pulao (Instant Pot Mushroom Rice)

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    • 229
    Jump to Recipe
    mushroom pulao in a bowl

    Mushroom pulao is an Indian mushroom rice recipe that makes for a tasty one-pot brunch or dinner. A simple vegan and gluten-free rice pilaf that comes together in 25 minutes in the instant pot.

    Love mushrooms? Try this mushroom soup made in the instant pot.

    mushroom pulao in a bowl

    I love the earthy flavor of mushrooms, and when you cook them with rice to make a moist and fragrant pulao? Mmm...

    So, mushrooms and me are now BFFs after a long period of mutual indifference which you can read about in this mushroom masala post. I won't dwell on it here, suffice it to say that we're happy and comfortable to be in each other's company in the present.

    Anyhow, to get back to this mushroom pulao recipe, just one thing to clarify before we get to the ingredients for making it. This is not a mushroom biryani, folks. These days, most people use the terms interchangeably, but there's a lot of difference between a pulao and a biryani. I go over the differences in more detail in my chicken pulao post. Do check it out if you're curious to know what they are. You'll be surprised!

    Jump to:
    • Ingredients  
    • Instructions
    • Top tips
    • Why this mushroom pulao recipe works
    • More instant pot vegan recipes 
    • 📖 Recipe

    Ingredients  

    • Basmati rice - 1 cup, rinsed and drained
    • White button mushrooms, sliced - 1 cup
    • Cooking oil - 3 tbsp
    • Onions, sliced - ½ cup
    • Garlic, chopped - 1 tsp
    • Vegetable broth - 1 ¼ cup
    • Red chilli flakes- ½ tsp
    • Garam masala- ¼ tsp
    • Cilantro - 1 or 2 sprigs (optional)
    • Sea salt, to taste

    Instructions

    1. Switch on your instant pot to saute and wait for the display panel to show HOT. Add the oil, followed by the sliced onions. Saute the onions until they are reddish-brown.

    2. Add the garlic and rice and fry in the oil and onions for 1 minute.

    3. Add the vegetable broth, chilli flakes, garam masala, salt and mushrooms. Mix everything well and set to pressure cook for 4 minutes with pressure release at 5 minutes.

    4. Open the pot, fluff the rice with a fork and serve hot with a salad of your choice.

    Optional: Top with some crispy, fried onions and cilantro for a more attractive and rich look.

    mushroom pulao in a plate

    Top tips

    1. The color of the pulao depends a lot on the extent to which you caramelize the onions. If you want a light colored pulao, add the garlic and rice as soon as the onions start to change color. Do not wait for them to turn brown. If, however, you like a rich brown pulao, fry the onions until they are reddish-brown. Be careful, however, not to burn the onions or you will end up with slightly bitter tasting rice. Here's a useful post on Indian cooking techniques that goes into how to caramelize onions perfectly.

    2. Do stick to the rice and liquid ratio for perfectly separated and fluffy grains of rice. 1 cup of uncooked rice requires 1 ¼ cups water or broth. If you increase the rice, increase the liquid accordingly.

    3. Don't forget to fry the rice in the oil for a minute before adding the broth. When rice is fried briefly before cooking, it imparts a nutty, rich aroma to the final dish.

    4. I used white button mushrooms in this recipe because they are so easily available, but you can use any other variety or even two or three varieties in this pulao.

    5. Adjust the amount of chilli flakes depending on how hot or mild you want the pulao to be.

    6. If the broth you are using has salt in it (which it usually does unless you specifically look for salt-free broth), reduce the amount of salt you add to the recipe.

    Why this mushroom pulao recipe works

    1. Uses a few, commonly available ingredients.

    2. Easy and quick to make in the instant pot.

    3. One-pot recipe makes cleaning up simple.

    4. Mushrooms + Rice = Delicious!

    mushroom pilaf in a plate

    More instant pot vegan recipes 

    Bombay Potatoes - Spiced baby potatoes made in a jiffy! An easy and flavorful side.
    Vegetable Korma - Vegan korma loaded with healthy veggies in a coconut-cashew sauce.
    Lauki Chana Dal - Bottle gourd with split chickpea lentils makes for a hearty curry.
    Rajma Chawal - Red kidney beans cooked in a tasty onion and tomato gravy and served with rice.

    📖 Recipe

    mushroom pulao in a plate

    Mushroom Pulao

    Saima Zaidi
    Mushroom pulao is an Indian mushroom rice recipe that makes for a tasty one-pot brunch or dinner. A simple vegan and gluten-free rice pilaf that comes together in 25 minutes in the instant pot.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Brunch/Dinner
    Cuisine Indian
    Servings 4
    Calories 260.5 kcal

    Equipment

    • 6-quart Instant Pot Duo

    Ingredients
     
     

    • 1 cup Basmati rice rinsed and drained
    • 1 cup sliced white button mushrooms
    • 3 tablespoon cooking oil
    • ½ cup sliced onions sliced
    • 1 teaspoon chopped garlic
    • 1 ¼ cup vegetable broth
    • ½ teaspoon red chilli flakes
    • ¼ teaspoon garam masala
    • Salt to taste

    Instructions
     

    • Switch on your instant pot to saute and wait for the display panel to show HOT. Add the oil, followed by the sliced onions. Saute the onions until they are reddish-brown.
    • Add the garlic and rice and fry in the oil and onions for 1 minute.
    • Add the vegetable broth, chilli flakes, garam masala, salt and mushrooms. Mix everything well, cancel saute and close the lid. Press the pressure cook button (high) and set the timer for 4 minutes. Make sure the steam release handle is on sealing.
    • When the timer beeps, wait for 5 minutes, then release pressure by turning the steam release handle to venting. Open the pot, fluff the rice with a fork and serve hot with a salad of your choice.

    Notes

    1. The onions should be fried a reddish-brown for a good looking pulao. Be careful not to over-brown them as the rice will turn slightly bitter if the onions are burnt. You can fry them pinkish brown, of course, for a light colored pulao.
    2. Stick to the rice and liquid ratio for perfectly separated and fluffy grains of rice. 1 cup of uncooked rice requires 1 ¼ cups water or broth. If you increase the rice, increase the liquid accordingly.
    3. Don't forget to fry the rice in the oil for a minute before adding the broth. When rice is fried briefly before cooking, it imparts a nutty, rich aroma to the final dish.
    4. I used white button mushrooms in this recipe because they are so easily available, but you can use any other variety or even two or three varieties in this pulao.
    5. Adjust the amount of chilli flakes depending on how hot or mild you want the pulao to be.
    6. If the broth you are using has salt in it (which it usually does unless you specifically look for salt-free broth), reduce the amount of salt you add to the recipe.

    Nutrition

    Calories: 260.5kcalCarbohydrates: 36.5gProtein: 3.8gFat: 11.1gSaturated Fat: 0.8gPolyunsaturated Fat: 9.3gSodium: 442.8mgFiber: 0.6gSugar: 1.8g
    Keyword instant pot mushroom rice, mushroom and rice, mushroom pulao
    Tried this recipe?Let us know how it was!

    Did you make this mushroom pulao recipe? Don't forget to give it a star rating below!

    « Mushroom Masala (Mushroom Curry) - Instant Pot and Stovetop
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    Hi, I'm Saima! I live in Alberta, Canada with my husband and twin boys. Here, you'll find Indian recipes with fresh, natural ingredients and easy, no-fuss cooking techniques. Welcome to my blog!

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