There was a time when I thought pulao was a disappointment compared to biryani, but I’d like to think that I have matured and learned to appreciate this humble rice dish. And if you have a penchant for rice cooked with aromatics and whole spices, I’m sure you’ll agree. If you’re an avid mushroom enthusiast, even better! This mushroom pulao gets its character from the soft and chewy cremini mushrooms, peas, and sweet fried raisins.
Sponsorship Disclosure: This post is sponsored by USA Rice.
Jump to Recipe
What is Pulao?
Pulao is an Indian rice dish consisting of saffron-infused basmati rice cooked with whole spices, aromatics, and veggies. It has many of the same ingredients as biryani, but it has a simpler cooking process. While the rice in biryani is parboiled separately from the rest of the dish, everything in pulao happens in one pot and the rice cooks the same way you would usually cook rice on the stove. The rice in biryani is layered between the saucy, aromatic layers, while pulao requires no such process. You just put it on the stove and walk away!
I’m not going to lie to you. Biryani is still better than pulao. That is just a universal truth. But I think there is beauty in being able to make a comforting dish with a simple process and in less time. It reminds me of being at home and eating rice beside my parents.
How to Make Mushroom Pulao
Whole spices
The whole spices in this recipe cannot be subbed. Sure, you can omit one or two of them if you don’t have them, but the flavor in pulao comes from toasting whole spices in a little oil. Whole spices release their aroma and provide flavor to this dish more potently than ground spices could.
Aromatics
After toasting a handful of whole spices, you go in with the onion, ginger, garlic, and green chilis. My mom always tells me that the longer you cook your aromatics, the better the dish turns out. I’d have to agree. Then add tomatoes to make this a tad more saucy, which will be lovely when it is combined with the rice.
Saffron
I have seen pulao done without saffron, so if you don’t have it, don’t worry about it. If you do have it, soak it in a few spoons of warm plant-based milk and add it halfway through cooking time. Soaking it in a warm liquid enhances its flavor.
Veggies
I decided to go with the simple combination of cremini mushrooms and peas. They pair well together! You could also use more common mixed veggies (i.e. carrots, green beans, etc.) or another mushroom of choice – I think oyster mushrooms would be particularly spectacular.
Garnish with raisins.
I don’t like raisins in most circumstances, but I love them with rice. They add such a lovely textural and flavor contrast. The sweetness adds something to this dish, so I highly recommend frying or toasting some in a pan while the pulao cooks!
Mushroom Pulao
Ingredients
- 1 cup white basmati rice
- 7-8 strands of saffron
- 2 tbsp oat milk or another unsweetened non-dairy milk
- 2 tbsp avocado oil or another neutral oil
- 1 tsp cumin seeds
- 2 green cardamom pods
- 4-5 cloves
- 5 black peppercorns
- 1-inch piece of cinnamon
- 2 bay leaves
- ½ red onion, sliced
- 1-inch ginger, minced
- 2 garlic cloves, minced
- 2 green chilis, minced
- 1 tomato, diced
- 1 tsp salt
- ½ tsp red chili powder
- 5 medium cremini/baby bella mushrooms, cut into ½-inch thick pieces
- ½ cup frozen peas, thawed
- 2 cups water
- ¼ cup raisins
- 1 tbsp vegan butter
Instructions
- To prepare the rice: Soak rice in cold water for 20-30 minutes to reduce the cooking time. Simultaneously, soak saffron in oat milk. Set aside.
- Heat a medium pot over medium heat and add oil. When oil is hot, add all the whole spices: cumin seeds, cardamom, cloves, peppercorns, cinnamon, and bay leaves. Stir for a couple of minutes.
- Add onions. Cook for about 6-7 minutes, slightly past the point when the onions start turning translucent. Add ginger, garlic, and green chilis. Stir frequently for a few minutes.
- Add red chili powder, salt, and tomatoes. Cook until the tomato juices mostly evaporate, which should take about 4-5 minutes.
- Add mushrooms and peas. Stir until mushrooms are almost cooked.
- Drain rice and add it in. Stir with just the rice for a minute or two. Add water. Increase heat to medium-high until it starts to bubble at the surface. Reduce to medium-low, cover, and cook for about 15 minutes. Add saffron about halfway through cooking time.
- After it is done cooking, let it sit covered but off of the heat for 10 minutes.
- Before serving, fry raisins: Add vegan butter to a small pan over medium heat. Once the butter has melted, add raisins and stir occasionally for about 5 minutes.
- Serve the pulao with raisins, cilantro, and unsweetened yogurt of choice.
If you enjoy this rice dish, you should also try…
