Mushroom Peas Pulao | Mushroom Matar Pulao

Easy Mushroom Matar Pulao

This mushroom & green peas rice pulao (mushroom matar pulao) is an one pot easy comfort food for that lazy day when you don’t want to spend long time in kitchen. Perfect main course for that rainy day. This takes 15 minutes maximum to pressure-cook the ingredients.

The speciality of this recipe is that I have used only whole spices like bay leaf, cinnamon, cardamom, cloves and pepper. Again only salt and turmeric powder was used. So it’s aromatic and at the same time more spices won’t dominate the earthy taste of mushrooms.

This makes an easy tiffin box recipe for kids as well as for adults.

Read other rice recipes here: methi matar pulao, mix vegetable fried rice, Soya bean biryani, mexican fried rice, nutty lemon rice, sweet narali bhat, baby potato dum biryani.

Read other mushroom recipes like mushroom matar masala, creamy mushroom soup, mushroom spinach soup mushroom vindaloo, mushroom matar vindaloo on blog.

Let’s make this easy comfort food mushroom peas pulao.

Easy 15 Minutes Mushroom & Peas Rice Pulao

This one pot recipe is so easy and prepared in pressure cooker in just 15 minutes.

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Course: Main Dish, Rice & Biryani

Cuisine: Asian, Indian

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Servings: 4 People

Author: Ipsa Faujdar

Ingredients

• 1 tbsp Refined Oil/ Ghee – 6-8 tbsp
• 1 Onion finely chopped
• 2 Green Chillies cut into halves
• 2 Cardamom (green)
• 3 Cloves
• 5 Black pepper freshly crushed
• 1 Bay Leaf
• 1/4 inch Cinnamon stick
• 1 tsp Salt
• 1/4 tsp Turmeric powder
• 1/2 tsp Cumin seeds
• 1 cup Rice
• 1/2 cup Green peas (frozen)
• 6 - 8 Mushrooms

Instructions

• Heat Oil and add bay leaf, cardamom, cloves, black pepper, Cinnamon stick cumin seeds to crackle. Then add chopped onions and saute. If you want add ginger garlic at this stage.
• Add rice and saute for a moment. Add mushroom and peas. Add in 2 cups of water and salt. Pressure cook for 2 whistles.
• Once the lid opens, garnish with chopped coriander leaves. Serve hot with curd or raita.
  
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