Mushroom Tawa Pulao

This is a wonderfully fragrant rice dish with spices from an Indian pantry. It is a super quick recipe and can be put together in a matter of minutes. To make it quicker, use pre cooked rice or leftover rice. For a less spicy version, omit peppercorns and chilies. It will still taste awesome. @sarchakra


  • 1 cup basmati rice
  • 8 oz sliced Baby Bella mushrooms
  • 2 tbsp oil
  • 2 whole red chilies
  • 1 tsp cumin seeds
  • 2 star anise
  • 1 bay leaf
  • 2 cardamom
  • 4 cloves
  • 1 inch cinnamon
  • 8 whole peppercorns
  • 1 small sliced thin onion
  • 1 tbsp paste ginger
  • 1 tbsp paste garlic
  • 1 tbsp powder red chili
  • 2 cubed tomatoes
  • salt
  • 2 finely chopped green chilies
  • 1 tsp dried mint
  • 2 tbsp chopped coriander
  • 1/2 yellow pepper
  • 1/2 orange pepper


  • Rinse basmati rice till the water runs clear. Drain. Heat 2 cups of water and simmer rice covered in medium heat for 12-13 mins till done. Fluff with a fork and keep aside.
  • In 1 tbsp oil sautĂ© mushrooms on high for 3-4 mins till done. Keep aside.
  • In the rest of the oil temper cumin seeds, whole red chilies, bay leaf, cloves, cinnamon, star anise, cardamom and peppercorns. Add onions and peppers and cook till soft.
  • Add ginger and garlic paste, red chili powder and cook for a minute. Add chopped tomatoes and cook till soft. Add salt, cooked rice and green chilies. Serve with chopped coriander.
Mushroom Tawa Pulao

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