Mushroom Matar Pulao Recipe, How To Make Matar Mushroom Rice

Mushroom Matar Pulao  – Quick and delicious pulao made in a Pressure cooker

Mushroom matar pulao is a very healthy and nutritious vegetable but some how I didn’t like the texture and taste of it may be because during my childhood we don’t consume mushroom at my mothers place .

Now my children loves mushroom and I only eat mushrooms in Pizzas.Some how I started liking the taste of it and tried using it in few recipes some times.Few days back I made Kadhai Mushroom which every one loves.

I always prefer to make Home made pizza as I don’t like the blend taste of restaurant pizzas and I always add mushrooms in it. A delicious and easy – Pizza puffs is my daughters favorite snack and I makes it often as an easy and quick fix snack.

As mushroom is a very healthy and nutrition packed vegetable so I tried this mushroom matar pulao for a change and we all loved it so much. I made this mushroom pea pulao in the pressure cooker for a quick version but it can also be done in a pan .

Rice is made often at my home,some times it is Biryani Pulao, Chutney pulao, Fruity Pulao,  Nizami Sesame Pulao, Lemon Rice,a tangy Tomato Mint Rice and many more rice preparations.

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5 from 2 votes

Mushroom matar pulao

Mushroom,corn and pea Pulao -made in the Pressure cooker

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course, Rice preparation

Cuisine: Punjabi Cuisine

Keyword: matar mushroom pulao, mushroom pulao, mushroom rice

Servings: 4 persons

Author: Anjana Chaturvedi

Ingredients

• 1.5 cup Rice/chawal
• 1.25 cup Green Peas / Hari Matar
• 10 Button Mushrooms
• 1/2 cup Tomatoes / Tamatar grated
• 3 Green Chillies / Hari Mirch Slit lengthwise
• 1 tsp Ginger / Adrak chopped
• 1/3 cup Fresh Mint / Hara Pudina chopped
• 1/2 tsp Red Chilli powder / Laal mirch powder
• To taste Salt / Namak
• 8 Babycorn sliced
• 5 tbsp Yogurt / Dahi

Tempering/tadka

• 3.5 tbsp Cooking oil or ghee
• 1 tsp Cumin Seeds / Sabut Jeera
• 2 Bay Leaves / Tej Patta
• 1/2 inch Cinnamon /daalchini
• 4 Green Cardamom / Hari Elaichi
• 4 Cloves / Lavang
• 1 Black Cardamom / Badi Elaichi
• 10 Peppercorns / Sabut Kali Mirch
• 2 Dried Red Chilli, Whole

Instructions

• Wash and soak rice in enough water for 15-20 minutes.
• Wash ,wipe and slice the mushrooms.
• Heat oil or ghee in the pressure cooker or in a pan.
• Add the tempering ingredients(cumin,whole spices and whole red chili) and stir.
• When cumin start crackling add the sliced mushroom and saute till the water released from the mushroom dries up and they turn golden in colour.
• Add green chilies and saute for few seconds.Now add the tomato ,baby corns,soaked rice,peas and saute for a minute.
• Add yogurt ,ginger,mint and all the spices and stir gently.
• Now add 3 cups of warm water and pressure cook for a whistle .
• Wait till the pressure comes down,then open the pressure cooker and gently fluff up the cooked rice with a fork. If cooking in a pan then cook till done .
• Garnish with some mint or corinader leaves and serve hot
• Serving suggestions-Serve with youghurt or raita

Notes

Note-

1. the pressure cooking time depends on the quality of rice ,it may take 1-2 whistles to cook.
2. You can also cook it in a heavy bottom pan till done ,may need to add few extra tbsps of water.
3. Can add sliced potatoes instead of baby corns.