Mushroom Pulao – Stovetop, Instant Pot & Pressure Cooker (Video)

Delicious, flavorful and hearty Mushroom Pulao recipe that can be made on Stovetop, Instant Pot & Pressure Cooker. It’s loaded with mushrooms, veggies, Indian spices and ready in 20 minutes. Can be stored in the fridge for up to 2-3 days (GF + V) Mushroom Pulao - Stovetop, Instant Pot & Pressure Cooker #mushroompulao #instantpot

This Mushroom Pulao recipe is an absolute winning recipe among our family and friends, and the best part, it can be made using Stovetop, Instant Pot & Pressure Cooker.

It’s extremely flavorful with added benefits of veggies, which means, I can make it anytime and they would happily devour every bite of it.

It’s also one of those recipes that have turned many of our friends into complete mushroom lovers … yup, I’m talking people who would not touch mushrooms or would make excuses not to eat it!

What is Mushroom Pulao?

Also, many times termed as ‘Mushroom Pilaf’, it’s a dish where mushrooms, veggies (whatever you like), rice and spices are sauteed together to make a fragrant-flavorful pulao.

It’s a super easy, excellent for hiding veggies from your picky eaters and makes great office lunches too (cold or just heat & eat).

Stovetop Mushroom Pulao

Now, before we go ahead with the recipe of this further, did you know February is also American Heart Month?

I mean we do celebrate Valentine’s Day but it’s wonderful having a whole month to remind our special one, family/friends, to commit to better heart health by incorporating healthy lifestyle/eating habits.

Hence, why not make a recipe that uses lots of veggies and tastes great along with it.

Ingredients for Mushroom Pulao

  • White Long Grain Rice
  • White Mushrooms
  • Frozen Green Peas – thawed
  • Diced Carrot
  • Diced Green Pepper
  • Diced Multi-Color Sweet Peppers
  • Olive Oil – you may use any light oil
  • Cups Water or Broth
  • Indian Spices
Mushroom Pulao ingredients like mushroom, veggies, rice and spices on a large plate.

Mushroom Pulao ingredients

Now, let’s get started with our yummy One Pot Mushroom Pilaf and I’m literally making it into one ‘Eat the Rainbow’ kind of a meal.

This simply means adding as many natural color produce in our diet which comprises multiple ‘vitamins + minerals + antioxidants’ which in turn makes our heart even more healthy and happy!

And by adding rice and spices, we just added more benefits to the meal.

Here’s an Important Fact about Mushrooms: They are an excellent source of naturally produced Vitamin D and antioxidants.

However, they need to be cooked to get their nutritional benefits as their cell walls are indigestible unless exposed to heat.

How to Make Mushroom Pilaf Step by Step : 

The recipe is extremely easy, seriously you don’t have to stand in front of the stovetop for longer nor need 2-3 utensils.

Stovetop Mushroom Pulao:

  1. Start by heating oil and sauté the mushrooms for a minute.
  2. Then add the veggies and saute for another minute.
  3. Now add the spices and saute for 30 seconds (over medium flame).
  4. Finally, add rice and saute (this brings out the aroma of rice and add lots of flavor to our dish).
  5. Now add water, give everything a good mix and cover cook for 12 minutes over low-medium heat (stir after 5 minutes).
  6. After 12 minutes, remove the cover and use a fork to fluff the rice.
  7. Leave it in the pot for a minute uncovered (this let out the steam and helps rice and veggies fluff).
  8. Transfer the pan to the dining table and enjoy

How to Make Mushroom Pulao Step by step

Instant Pot Mushroom Pulao:

  1. Turn on the instant pot and set the mode to Sauté.
  2. Add bay leaf, mushrooms and saute for a minute.
  3. Add rest of the vegetables and saute for 2 minutes
  4. Add 1.5 tsp pulao seasoning and saute everything together.
  5. Finally, add rice and saute (with a light hand) for a minute.
  6. Then add water and cover the instant pot lid.
  7. Turn the Cooking Mode to Manual and cook for 3 minutes.
  8. Once the Instant Pot cooking is complete and it beeps, turn the NPR to 5 minutes (Natural Release Pressure).
  9. After 5 minutes NPR, carefully remove the lid (keep your face away as some steam would still escape).
  10. Fluff the rice and veggies using a fork.
  11. Transfer to a serving bowl and enjoy.

Stovetop Mushroom Pulao

Pressure Cooker Mushroom Pulao Recipe:

  1. Turn on the electric pressure cooker or place a stovetop pressure cooker. 
  2. Heat oil and add bay leaf, mushrooms and saute for a minute.
  3. Add rest of the vegetables and saute for 2 minutes
  4. Add 1.5 tsp pulao seasoning and saute everything together.
  5. Finally, add rice and saute (with a light hand) for a minute.
  6. Then add water and cover the pressure cooker lid.
  7. Cook using regular electric pressure cooker timing and if using a stovetop pressure cooker, cook on high heat till 3 whistles.
  8. Once cooking is done, let the pressure cooker cool to tough and remove the lid.
  9. Fluff the rice and veggies using a fork.
  10. Transfer to a serving bowl and enjoy.

 

For this particular recipe, I have collaborated with RICE USA (One Pot Mushroom Pilaf) and used their Long Grain White Rice.

One more reason for using U.S.-grown long-grain rice is their starch composition, cooked grains are lighter, fluffier and more separated, which makes them an excellent choice for pilaf’s/gumbo or other such recipes.

The pilaf comes out looking absolutely fluffy and gorgeous – you could literally see every grain
stand out and that to me is a restaurant looking meal at home.

One Pot Mushroom Pilaf
I also added some fresh cranberries and chopped pecans on top but it’s completely optional.

Instant Pot Mushroom Pulao

Extra Cooking Tips:

White Long Grain Rice you can use any rice to make this pulao. Remember brown rice takes longer to cook.

White Mushrooms you can use any kind of mushrooms or a mix of different mushrooms to make this pulao

Frozen Green Peas you can use fresh peas to make this pulao

Veggies – I’m using fresh veggies, but this can be made using frozen veggie mix too.

Olive Oil you may use any light oil like vegetable oil, canola oil, peanut oil or even coconut oil.

Wateryou can use vegetable broth, low sodium broths or even mushroom broths for this recipe.

Pulao Seasoning: if you donot have any of these spices, you can use store-bought too

Turmeric you may use less too or completely omit it

indian-curry-rice

What to Eat with this Recipe:

Although this recipe is more than self-sufficient (so many veggies) you can add a couple of these sides with it:

Indian Raita or Yogurt Dip

Light Fresh Fruit/Vegetable Salad

Chutneys

Pappadoms

Tea or Coffee

Flavored Drinks

Before, I go and enjoy this heart-healthy Mushroom Pulao recipe with my family.

I wanted to share emerging research that people who add rice to their meal, had a:

  • 34% reduced the risk for high blood pressure
  • 27% reduced the risk for increased waist circumference
  • 21% reduced the risk for metabolic syndrome.

All these benefits definitely make it one essential ingredient to our everyday meal and enjoy
American Heart Month by incorporating habits to improve heart health today and forever.

There’s one more reason, why it’s our favorite and that is – it’s made using USA Rice / U.S.- grown rice and incorporates local produce to support our local farmers. 

us-grown-white-rice

One of the easiest ways to adopt heart-healthy eating habit is to incorporate U.S.-grown rice for the following reasons :

It has more than 15 essential vitamins and minerals including, folic acid, B vitamins, potassium, magnesium, selenium, fiber, iron, and zinc.

It’s just 100 Calories per serving and keeps you satiated for long.

Contains just a trace of fat, no sodium, cholesterol, saturated or trans fats.

Economical (absolutely under budget) & Cooks faster than many grains

 

That to me is a total WIN-WIN situation in terms of meal, health and budget.

I’m using ‘Long Grain Rice’ in my recipe but, USA Rice comes in many other varieties:

Brown Basmati

White Jasmine

Brown Jasmine

Red Rice

Short Grain

Medium Grain

Long Grain

Also, one very important fact to remember – Rice is gluten-free, highly digestible and the least allergenic of all grains, making it an important grain option for a gluten-free diet. 

Click for More Recipes Using USA Riceusa-rice

 


Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest / Instagram 

Mushroom Pulao - Stovetop, Instant Pot & Pressure Cooker #mushroompulao #instantpot

 

:: You May Also Like ::

Cauliflower Pulao (Instant Pot & Pressure Cooker)

Instant-Pot Carrot Rice Pulao with Cashews (V+GF)

 
Yield: 4 Cups

Mushroom Pulao - Stovetop, Instant Pot & Pressure Cooker (Video)

Easy Mushroom Pulao Recipe

Delicious, flavorful and hearty Mushroom Pulao recipe that can be made on Stovetop, Instant Pot & Pressure Cooker. It's loaded with mushrooms, veggies, Indian spices and ready in 20 minutes. Can be stored in the fridge for up to 2-3 days (GF + V)

Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes

Ingredients

  • 1 Cup White Long Grain Rice - washed
  • 2 Cups Sliced White Mushrooms
  • 1/2 Cup Frozen Green Peas - thawed
  • 1/2 Cup Diced Carrot
  • 1/2 Cup Diced Green Pepper
  • 1/2 Cup Diced Multi-Color Sweet Peppers
  • 3 Tbsp Olive Oil - you may use any light oil
  • 2.5 Cups Water

Pilaf / Pulao Seasoning:

  • 1 Tsp Turmeric
  • 2 Bay Leaves
  • 1/4 Tsp Cumin Seeds
  • 2 Cloves
  • 2 Green Cardamoms
  • 1/4 inch Cinnamon Stick
  • 5 Black Peppercorns
  • 1 Tsp Red Chili Powder
  • Salt to taste

Decoration: optional

  • 2 Tbsp Fresh Cranberries
  • 1 Tbsp Chopped Pecans
  • 2 Tbsp Chopped Scallion

Instructions

Making Pulao Seasoning:

  1. Add all the pilaf seasoning ingredients in a grinder and pulse to form a fine powder.
  2. Keep the powder aside. (you only need 1.5 tsp of this powder and store rest)

Stovetop Mushroom Pulao:

  1. Heat olive oil in a non-stick pot, add bay leaves and saute.
  2. Add mushrooms and saute for another 2 minutes till they get brown.
  3. Add all the rest of the vegetables and saute for 2 minutes on medium heat.
  4. Now add 1.5 tsp pilaf seasoning and saute everything evenly.
  5. Finally, add rice and saute (with a light hand) for 2 minutes (cook rice slightly).
  6. Then add water and cover the pot with a lid.
  7. Lower the heat and let this cook for 12 minutes - stir every 5 minutes (check in-between to make sure nothing burns as all stoves are different).
  8. After the rice is cooked, turn off the heat.
  9. Sprinkle with some fresh cranberries, scallion and chopped pecans (completely optional).
  10. Serve hot

Instant Pot Mushroom Pulao:

  1. Turn on the instant pot and set the mode to Sauté.
  2. Add bay leaf, mushrooms and saute for a minute.
  3. Add rest of the vegetables and saute for 2 minutes
  4. Add 1.5 tsp pulao seasoning and saute everything together.
  5. Finally, add rice and saute for a minute.
  6. Then add water and cover the instant pot lid.
  7. Turn the Cooking Mode to Manual and cook for 3 minutes.
  8. Once the Instant Pot cooking is complete and it beeps, turn the NPR to 5 minutes (Natural Release Pressure).
  9. After 5 minutes NPR, carefully remove the lid (keep your face away as some steam would still escape).
  10. Fluff the rice and veggies using a fork.
  11. Transfer to a serving bowl and enjoy.

Pressure Cooker Mushroom Pulao Recipe:

  1. Turn on the electric pressure cooker or place a stovetop pressure cooker. 
  2. Heat oil and add bay leaf, mushrooms and saute for a minute.
  3. Add rest of the vegetables and saute for 2 minutes
  4. Add 1.5 tsp pulao seasoning and saute everything together.
  5. Finally, add rice and saute (with a light hand) for a minute.
  6. Then add water and cover the pressure cooker lid.
  7. Cook using regular electric pressure cooker timing and if using a stovetop pressure cooker, cook on high heat till 3 whistles.
  8. Once cooking is done, let the pressure cooker cool to tough and remove the lid.
  9. Fluff the rice and veggies using a fork.
  10. Transfer to a serving bowl and enjoy.

Notes

White Long Grain Rice - you can use any rice to make this pulao. Remember brown rice takes longer to cook.

White Mushrooms - you can use any kind of mushrooms or a mix of different mushrooms to make this pulao

Frozen Green Peas - you can use fresh peas to make this pulao

Veggies - I'm using fresh veggies, but this can be made using frozen veggie mix too.

Olive Oil - you may use any light oil like vegetable oil, canola oil, peanut oil or even coconut oil.

Water - you can use vegetable broth, low sodium broths or even mushroom broths for this recipe.

Pulao Seasoning: if you donot have any of these spices, you can use store-bought too

Turmeric - you may use less too or completely omit it

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 161Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 190mgCarbohydrates: 28gFiber: 6gSugar: 6gProtein: 5g

This post is written in partnership with “USA Rice” and as always, the opinions here are all my own

 

12 Replies to "Mushroom Pulao - Stovetop, Instant Pot & Pressure Cooker (Video)"

  • 40 Quick and Easy Healthy Dinner Recipes | Be Forever Healthier February 22, 2018 (9:50 pm)

    […] Easy One Pot Mushroom Pilaf from Easy Cooking with […]

  • Natalie February 9, 2018 (2:20 am)

    This looks amazing. Before I make I do have a question for you. I usually use 1 cup rice to 2 cups of water ratio. Your recipe is calling for 4 cups of water, is this accurate? I just want to make sure. Thank you!

    • Molly Kumar February 9, 2018 (6:22 am)

      Hi Natalie, Thanks for your message and yes, you need only 2.5cups water with 1 cup rice + all these veggies. If you like the rice a little less starchy, you can reduce the water to 2 cups too. There was an error and it’s been corrected – Thanks.

  • Srivalli Jetti February 7, 2018 (5:38 am)

    Wow your one pot meal looks so inviting and I love that texture!

  • Renee @ The Good Hearted Woman February 6, 2018 (7:57 pm)

    Pilaf is such a delicious, comforting dish, and it seems like every family has a recipe that is uniquely their own. (My favorite so far is from one of our Russian grandmas.) I love how vibrant yours is – the fresh cranberries add a nice, bright pop of color.

    • Molly Kumar February 6, 2018 (8:11 pm)

      Thanks Renee & it’s so true that every family has their own special recipe of it 🙂

  • Natalie February 6, 2018 (7:10 pm)

    Oh my, this pilaf looks so rich and delicious! Such a great idea for a main course on weekend dinner or lunch. Will definitely try this recipe soon!

  • Ann February 6, 2018 (6:52 pm)

    This looks seriously delicious. I’m always on the lookout for healthy one pot meals so will definitely try this! Love all the health info in this post too! I had no idea that mushrooms needed to be cooked to get the nutritional benefits.

    • Molly Kumar February 6, 2018 (8:05 pm)

      Thanks Ann. Do give it a try soon & try USA Rice for all the benefits 🙂

  • Adriana Lopez Martin February 6, 2018 (6:52 pm)

    Molly this rice looks incredible! I love all those toppings to add more texture to the dish. I am a big fan of all your recipes you really have amazing ideas and pictures. Now I am really hungry!

    • Molly Kumar February 6, 2018 (8:04 pm)

      Awee, thank you so much Adriana. I’m sooooooooo Happy you like the recipes – Hugs, Molly

Leave a reply

Your email address will not be published.