Kashmiri Mushroom Pulao (कश्मीरी मशरूम पुलाव)

कश्मीरी मशरूम पुलाव (Kashmiri Mushroom Pulao) is a delicious and aromatic rice dish from the beautiful region of Kashmir. This vegetarian pulao is made with fragrant basmati rice, earthy mushrooms, and a blend of traditional Kashmiri spices, making it a flavorful and comforting meal.

Vegetarian Gluten Free Main Course Kashmiri Kashmiri Cuisine Mushroom Pulao Fragrant Rice
Kashmiri Mushroom Pulao (कश्मीरी मशरूम पुलाव)

Ingredients

  • 2 cups basmati rice, soaked for 30 minutes
  • 1 cup sliced mushrooms
  • 1 large onion, thinly sliced
  • 2 tomatoes, finely chopped
  • 1/4 cup ghee (clarified butter) or oil
  • 1 cinnamon stick
  • 4-5 green cardamom pods
  • 4-5 cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 3 cups water
  • Fresh cilantro leaves for garnish

Instructions

  1. Heat ghee or oil in a heavy-bottomed pan. Add the whole spices - cinnamon stick, cardamom pods, cloves, and cumin seeds. Sauté until fragrant.
  2. Add the sliced onions and sauté until they turn golden brown.
  3. Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
  4. Add the chopped tomatoes and cook until they turn soft and the oil starts to separate.
  5. Now, add the sliced mushrooms and cook for a few minutes until they release their moisture.
  6. Stir in the turmeric powder, Kashmiri red chili powder, garam masala, and salt. Mix well.
  7. Drain the soaked rice and add it to the pan. Gently mix to coat the rice with the spices.
  8. Pour in the water and bring the mixture to a boil. Then, reduce the heat, cover the pan, and let the pulao simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
  9. Once done, fluff the pulao with a fork and garnish with fresh cilantro leaves.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
8g
Fat
10g

Supplies

Heavy-bottomed pan Cooking spoon Measuring cups and spoons Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Kashmiri Mushroom Pulao hot with a side of raita (yogurt dip) and a fresh salad.

Tips & tricks

For added richness, you can sprinkle some fried onions and cashews on top of the pulao before serving.

Cost

$10