Step 1

Clean, wash and soak the rice for 20 to 30 minutes.

Step 2

When the rice is getting soaked, chop all the veggies. Rinse and chop the mushrooms too.

Step 3

Take all the whole garam masala and keep it aside.

Step 4

After 20 to 30 minutes drain all the water from the rice. Set the soaked rice aside.

Step 5

In a pressure cooker, heat oil. Add the whole garam masala including cumin, and fry till they become fragrant. About few seconds.

Step 6

Add the onions and fry them stirring often till they become light golden.

Step 7

Add the ginger-garlic paste and saute for a few seconds or till the raw smell of the paste disappears.

Step 8

Now add the chopped tomatoes, potatoes and mushrooms. Saute for 4 to 5 minutes till the mushrooms are half cooked on low to medium heat. Keep on stirring in between.

Step 9

Add the soaked rice and the chopped green chili.

Step 10

Saute the rice for 1 to 2 minutes stirring in between on a low heat.

Step 11

Add the coconut milk and water. Stir and season with salt as per taste. Mix very well.

Step 12

Check the taste of the broth and it should taste slightly salty.

Step 13

Pressure cook the mushroom pulao for 2 to 3 whistles or for 9 to 10 minutes. If using 3-liter cooker, pressure cook for 2 whistles and for a 2 litre cooker, pressure cook for 3 whistles.

Step 14

When the pressure settles down on its own, then only remove the lid and gently fluff the rice with a fork.

Step 15

Garnish with coriander leaves or mint leaves and serve mushroom pulao with sliced onions and lime. You could also have it with onion-tomato raita or any raita of your choice.