There’s something about the earthy aroma of mushrooms sizzling in ghee that feels like a warm welcome. At Barkat, food isn’t just fuel. It’s a way of remembering. A way of celebrating. And sometimes, it’s about finding joy in the middle of a hectic weekday with just one pot and a handful of pantry staples.
The idea for this mushroom pulao came about during the monsoon season, when local markets brimmed with fresh mushrooms and fragrant herbs. What began as a quick fix for dinner turned into one of our most requested rice dishes. A comforting one-pot meal with bold, layered flavors, ready in under 30 minutes.
This isn’t your everyday pulao. It’s a little richer, a little earthier, and surprisingly satisfying. If you’re meal-prepping for the week or putting together a last-minute dinner, this mushroom pulao has your back.
Why This Mushroom Pulao Works So Well
Quick and Easy
This recipe uses just one pot and comes together in 30 minutes. It’s the perfect weeknight rice dish when time is short but your taste buds want more.
High on Flavor
The mushrooms soak up every bit of the spiced ghee, creating deep, meaty flavors without any meat. Whole spices like bay leaf, cumin, and cloves add that classic pulao warmth. A touch of mint lifts everything.
Balanced Meal
Pair it with cucumber raita or a simple green salad and you have a well-rounded vegetarian main course that’s hearty, comforting, and packed with umami.
Great for Lunchboxes
It travels well, reheats beautifully, and tastes even better the next day. Your future self will thank you.
Made with the Best
This dish truly shines when made with the best basmati rice in India. Barkat’s premium rice grains bring out the aroma, texture, and flavor in every spoonful. It’s the best rice for busy homecooks looking for dependable quality and consistency.
Best Mushroom Pulao Recipe from Barkat’s Test Kitchen
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 3-4
Ingredients
- 1 cup Barkat basmati rice (washed and soaked for 20 minutes)
- 200g mushrooms (button or cremini), sliced
- 1 medium onion, thinly sliced
- 2 green chilies, slit
- 1 tsp ginger garlic paste
- 2 tbsp ghee or oil
- 1 bay leaf
- 1 inch cinnamon stick
- 3 cloves
- 1 tsp cumin seeds
- ½ tsp garam masala
- ¼ tsp turmeric powder
- Salt to taste
- A handful of chopped mint and coriander leaves
- 2 cups water
Optional Add-Ins
- A squeeze of lemon at the end
- Fried cashews for crunch
- A spoonful of yogurt stirred in for extra creaminess
Instructions
- In a thick-bottomed pan, heat ghee. Add bay leaf, cinnamon, cloves, and cumin seeds. Let them sizzle until aromatic.
- Add sliced onions and sauté on medium heat until golden brown. This caramelization builds the base of the pulao’s flavor.
- Stir in green chilies and ginger garlic paste. Sauté until the raw smell disappears.
- Add sliced mushrooms and cook on high for 3 to 4 minutes. The mushrooms will release water and then begin to brown.
- Add turmeric, garam masala, and salt. Mix well. Let the spices coat the mushrooms.
- Drain the soaked rice and add to the pan. Gently stir to coat the grains with all that spiced goodness.
- Add 2 cups water. Bring to a boil. Cover and simmer on low for 10 to 12 minutes until the rice is cooked and water is absorbed.
- Let it rest covered for 5 minutes. Then fluff gently with a fork. Garnish with fresh mint and coriander. Add lemon juice if using.
How to Serve Mushroom Pulao
This mushroom rice dish shines on its own but gets even better with a few simple sides:
- Cucumber or boondi raita for a cooling contrast
- Papad or pickle for that salty-spicy edge
- Beetroot salad for a vibrant, crunchy addition
You can also pack it into lunchboxes with a side of curd. It holds up beautifully and keeps its flavor intact.
Not a Fan of Mushrooms? Try These Instead
Love the idea of this pulao but not big on mushrooms? No worries. The base recipe is flexible enough to accommodate your favorites.
Here are a few delicious swaps that pair beautifully with Barkat’s premium rice grains:
- Raw Jackfruit (Kathal): Meaty and fibrous, this is a perfect substitute if you’re after that same hearty bite. Cook slightly longer to soften before adding rice.
- Pumpkin: Adds a natural sweetness and beautiful golden color. Roast or sauté the cubes first for the best texture.
- Paneer: A protein-rich alternative that holds its shape and absorbs flavor well. Lightly sauté cubes before mixing them in.
- Tofu: Another great protein option. Use firm tofu and pan-fry it to a crisp before combining.
- Mixed Veggies: Carrot, beans, peas, and cauliflower give the dish color, crunch, and a classic veggie pulao feel.
Each of these variations keeps the comfort intact while letting you explore different flavors and textures.
Helpful Tips for Perfect Pulao
- Use long-grain basmati rice for the fluffiest texture. Short-grain rice can make it sticky.
- Don’t skip the soaking step. It helps rice cook evenly and stay separate.
- Keep the flame low during the final simmer to avoid burning the bottom.
- Want a spicier version? Add a pinch of red chili powder or black pepper along with the garam masala.
The Barkat Twist
At Barkat, we believe in everyday recipes that feel like small celebrations. This mushroom pulao is rich in texture, easy on the stomach, and filled with ingredients found in most Indian kitchens. When cooked with our premium rice grains in India, every grain carries flavor, aroma, and satisfaction.
This recipe fits beautifully into a vegetarian meal plan. Even meat lovers will go back for seconds.