Plain basmati rice is delicious with curry, but a proper pulao is a thing of beauty – and with a raita, it can be a lovely one-pot meal on its own. So next time you make your favourite Indian dishes, serve them with this glorious Mushroom Pulao – ever so easy to make, and impressive enough for guests!


Mushroom Pulao
Serves 4


3tsp oil
1 onion, finely sliced
1½tsp ginger garlic paste
¼ cup mint leaves
¼ cup coriander leaves
1 packet fresh mushrooms, sliced
½ cup green peas
3 green chillies, finely chopped (or to taste)
1½ cups coconut milk
1½ cups water
2 cups rice, soaked and drained
salt to taste
coriander leaves for garnishing


4 to 5 cloves
½tsp fennel seeds
3 to 4 pieces cinnamon stick
2 to 3 star anise
3 to 4 bay leaves
2 cardamom pods, bruised


1 Place oil in a pressure cooker. When it is hot, add the spices and fry for a minute. Add the onions and fry till soft.
2 Add the ginger garlic paste and sauté till the raw smell disappears. Add the mint and coriander leaves and fry till fragrant.
3 Add the mushrooms to the pot.
4 Add the green peas and chillies and add 1tsp ghee and fry. Add the coconut milk and water and allow to boil.
5 Add the soaked rice, mix and close the lid. Turn down the heat and cook for 10 minutes. Turn off the heat. Open pressure cooker, add 1tbsp ghee and mix gently.
6 Serve hot.