Mushroom Matar Pulao

This Mushroom Matar Pulao is so easy to make, a perfect comforting weeknight meal. Fluffy rice, tender mushrooms, and sweet peas hit just right.

Ingredients

• 2 cups Basmati rice
• 4 cups water
• 4 tablespoons ghee or vegetable oil
• 1 large onion
• 4 cloves garlic
• 1 inch ginger
• 2 green chilies
• 2 bay leaves
• 6 green cardamom pods
• 6 cloves
• 1 inch cinnamon stick
• 1 teaspoon cumin seeds
• 250 grams button mushrooms
• 1 cup fresh or frozen green peas
• 1 teaspoon salt
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.25 cup fresh cilantro leaves
• 2 tablespoons lemon juice

Instructions

1. Wash 2 cups Basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in 4 cups water for 30 minutes, then drain completely and set aside.
2. Peel and finely slice 1 large onion. Peel and finely chop 4 cloves garlic. Peel and grate 1 inch ginger. Slit 2 green chilies lengthwise.
3. Clean 250 grams button mushrooms and slice them into halves or quarters, depending on their size.
4. Heat 4 tablespoons ghee or vegetable oil in a large heavy-bottomed pot or pressure cooker over medium heat.
5. Add 2 bay leaves, 6 green cardamom pods, 6 cloves, 1 inch cinnamon stick, and 1 teaspoon cumin seeds to the hot oil. Sauté for 30 seconds until fragrant.
6. Add the finely sliced 1 large onion to the pot and cook, stirring occasionally, for 8-10 minutes until it turns golden brown.
7. Add the finely chopped 4 cloves garlic, grated 1 inch ginger, and slit 2 green chilies. Cook for 1-2 minutes until the raw smell disappears.
8. Add the sliced 250 grams button mushrooms and 1 teaspoon salt. Cook for 5 minutes, allowing much of the mushroom liquid to release and evaporate.
9. Stir in 0.5 teaspoon turmeric powder and 1 teaspoon garam masala. Cook for 1 minute, stirring constantly.
10. Add the drained Basmati rice and 1 cup fresh or frozen green peas to the pot. Gently mix everything together without breaking the rice grains.
11. Pour in 4 cups water into the pot. Bring the water to a boil, then reduce the heat to low, cover the pot tightly, and cook for 15-18 minutes, or until all the water is absorbed and the rice is tender. If using a pressure cooker, cook for 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release).
12. Once cooked, turn off the heat and let the pulao rest, covered, for 5 minutes. Then, gently fluff the rice with a fork.
13. Transfer the Mushroom Matar Pulao to a serving dish. Garnish with 0.25 cup fresh cilantro leaves and drizzle with 2 tablespoons lemon juice. Serve hot.

View the interactive Mushroom Matar Pulao recipe