Mushroom & Parmesan Pulao

Mushroom & Parmesan Pulao

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Rice

Type: Indian

Mushroom pulao with a gentle flavour of fresh mint served garnished with parmesan cheese


  • Basmati rice, soaked for 15 minutes 1 cup
  • Button mushrooms, quartered 8 to 10
  • Parmesan cheese, grated 30 gms
  • Cinnamon 1 inch
  • Cloves 3
  • Ghee 3 tsps
  • Cumin seeds 1 tsp
  • Medium onion, sliced 1
  • Ginger, chopped 1 inch
  • Garlic cloves, chopped 6
  • Green chillies, chopped 2
  • Salt to taste
  • Fresh mint leaves a few


  • Heat 3 cups of water in a deep non-stick pan, add cinnamon, cloves and 1 tsp ghee. When it comes to a boil add drained rice and cook till just done. Drain and set aside.
  • Heat remaining ghee in another deep non-stick pan, add cumin seeds, onion, ginger and garlic and saute till onion turns golden.
  • Add mushrooms, green chillies, salt and mint leaves and mix well. Add rice and mix gently.
  • Transfer into a serving platter, sprinkle parmesan cheese on top and serve hot.