Go Back Email Link
+ servings
Print Pin
5 from 4 votes

Chettinad Mushroom Pulao | Mushroom Pulao Recipe

Chettinad Mushroom Pulao is a flavorful, spicy , one pot recipe made with mushrooms, jeera rice ( seeraga samba rice)and spices.
Course Main Course
Cuisine India, South India
Keyword Biryani, Mushroom recipes, Rice Varities
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 people
Calories 329kcal
Author Muktha H S


For Spice powder

  • 1 small strand Mace javitri
  • 1 teaspoon Black peppercorns
  • 3 no’s Green cardamom
  • 3-4 2 " inch Cinnamon sticks
  • 3 Cloves
  • 1 pinch stone flower / dagad phool
  • 1 teaspoon Fennel Seeds
  • ½ teaspoon Shahi Jeera

For Masala Paste

  • 2 Onions medium size
  • 10 cloves garlic
  • 1 inch piece ginger
  • 3 Green chillies

Other ingredients to make Pulao

  • 1.5 tablespoon vegetable oil
  • 1.5 tablespoon Ghee clarified butter
  • 1 Bay leaf
  • 2 onions finely chopped
  • 10 cashew nuts broken
  • ¼ cup coriander leaves chopped
  • ¼ cup mint leaves chopped
  • 1 Tomato medium size chopped
  • ½ teaspoon turmeric
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • Salt to taste
  • 200 grams button mushrooms sliced
  • 1 cup Coconut milk
  • 1.5 cups Jeera Rice seeraga samba, soaked for 30 minutes
  • 1.5 cups Hot water


  • 2 tablespoon chopped coriander leaves
  • 1 tablespoon Lime Juice



  • Rinse seeraga rice ( jeera rice -small grain rice) couple of times and soak for 30 minutes.
  • Wash 200- 250 grams of button mushooms , slice them ans set aside. Thinly slice 2 medium size onions ,chop 1 medium to large size tomatoes and set aside. Clean greens , chop and set aside.
  • In a pan, dry roast mace, cardamom, peppercorns, cinnamon sticks, cloves, black stone flower, fennel seeds and shahi jeera till aromatic.
  • Don’t brown spices, immediately transfer the spices into a blender or a plate, let it cool down. If you keep the spices in the same pan after roasting, the heat in the pan may further brown the spices, so it’s important to transfer the dry roasted spices into another plate.
  • When spices cool down blend roasted spices into a semi fine powder.
  • Transfer the spice powder into a bowl and set aside.
  • In the same blender, add 2 quartered onions, 10 medium size garlic cloves, 1-1.5” inch ginger, 3-4 green chillies and blend to a smooth paste.

To make Mushroom Pulao in a Pressure cooker

  • Take a pressure cooker, heat oil and ghee together. For vegan, you can skip ghee/ clarified butter and use only vegetable oil.
  • Add Bay leaf and 10 -12 cashews, fry till cashews turn golden brown.
  • Now add in onion garlic ginger paste and sliced onions and fry till raw smell goes off completely. It takes approximately 3-4 minutes on medium heat.
  • Add chopped mint and coriander leaves, mix well everything.
  • Now add turmeric powder, red chili powder, coriander powder and blend spice powder , mix well everything. Spices mix well with oil and moisture from onions and greens , this prevents burning of spices.
  • Tip in chopped tomatoes and mushrooms, give a quick saute for 1-2 minutes. Let rawness of mushroom and tomato goes off, no need to soften mushroom here.
  • Now add in 1 cup coconut milk (medium thick , not thick nor thin ) . Mix well everything.
  • Add 1.5 cups of hot water.
  • Now add soaked rice, stir once everything.
  • Add salt to taste. When it starts to bubble and boil, cover pressure cooker lid and cook on medium heat for 1 whistle.
  • Allow pressure to settle down on its own. Remove whistle weight from pressure cooker lid and then remove the pressure cooker lid.
  • Add 2 tablespoon of chopped coriander leaves and freshly squeeze lime juice.
  • Mix well everything and serve Mushroom Pulao with carrot or potato raita.



Calories: 329kcal