A pressure cooker makes mushroom pulao convenient for a weekday lunch. Preparing the rice and mushrooms properly first helps you get separate grains and a balanced flavour.
Rinse and soak basmati rice for 20–30 minutes, then drain it. In the cooker, warm oil or ghee and add whole spices such as cardamom, cloves, cinnamon, tej patta and cumin. Sauté onions until lightly golden, then add ginger-garlic paste and green chillies.
Cook sliced mushrooms uncovered for a few minutes so some of their moisture evaporates. Fold in the drained rice gently, add the measured liquid and salt, and cook according to your cooker and rice. Allow the pressure to release naturally before opening the lid.
Let the pulao sit briefly, then fluff it with a fork rather than stirring vigorously. Pair it with onion raita for a complete meal. Follow this pressure cooker mushroom pulao recipe for the ingredient list and detailed steps.
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