Mushroom Pulao (In Rice Cooker)

Prep & Soak Time:15min
Cook Time: 30min
Total Time: 45min
Yield: 1-2 Servings

Ingredients

1 Cup White Rice or Basmati Rice (i used white rice)
1 Cup White Button Mushrooms, sliced
1 Medium Sized Onion, thinly sliced
2-3 Green Chillies, slit on one side
3/4 Tspn Black Pepper Powder or Red Chilli Powder (i used black pepper powder)
Salt to Taste
1/8 Tspn Turmeric Powder
1/4 Tspn Gingergarlic Paste
1/4 Tspn Black Cumin Seeds(Shahjeera)
1 Small Cinnamon(Dalchini) Stick
2 Green Cardamom(Ellachi) Pods
1-2 Bay Leaves
Few Curry Leaves (Karivepaku)
1 Tblspn Cilantro Leaves (Kothmir)
2 Tblspn Lemon Juice
2 Cups Water
1/4 Tspn Garam Masala Powder
1 Tblspn Oil/Butter/Ghee

Directions

• Wash rice under running water & transfer to a rice cooker (drain water completely before adding). Add 2 cups of water into rice & allow it to soak for 15 minutes.
• Heat oil in a pan on medium flame, add shahjeera, ellachi, bay leaves, dalchini, curry leaves, green chillies & saute for a minute. 

• Now add sliced onion & saute until they turn translucent. 

• Add gingergarlic paste, salt, black pepper powder, turmeric powder, garam masala powder & saute for a minute. 

• Now add the sliced mushrooms & mix well. Saute for 5-8 minutes or until lightly browned. 

• Add cilantro leaves, lemon juice & mix everything well. 

• Turn off the flame & transfer into a rice cooker containing rice, water. Mix everything well & cover with a lid. 

• Turn on the rice cooker & if needed select the correct cooking option according to your rice cooker.

• Once the mushroom pulao is cooked, rice cooker shuts off. 
• Serve mushroom pulao with raita.

Note: You can also use pressure cooker by following same directions. Just pressure cook for 2-3 whistles on a medium flame & turn off the flame.