Celery and Mushroom Pulao

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 200 g - button mushrooms, sliced
  • 2 cup - basmati rice
  • 3.5 cup - water
  • 1/2 cup - onion, sliced finely
  • 1 tsp - ginger, minced
  • 1 tsp - garlic, minced
  • 2 to 3 - green chillies, chopped
  • 4 tbsp - celery stalks, chopped
  • 2 tbsp - roasted sesame seeds
  • 1 tsp - garam masala powder
  • 3 tbsp - ghee or oil
  • salt to taste

How to Make Celery and Mushroom Pulao

  • Wash the rice and drain completely.
  • Add water and leave to soak for 15 minutes.
  • Heat ghee or oil in a thick bottomed pan, preferably non sticky.
  • Fry all the ingredients from onion to celery till fragrant.
  • Add mushrooms, garam masala and rice to the soaking water.
  • When the liquid begins to boil, cover the pan with a lid and lower the heat.
  • Leave undisturbed till the liquid gets evaporated and the rice is cooked.
  • Switch off the heat.
  • After 10 minutes add roasted sesame seeds.
  • Gently stir the rice without breaking the grains.
  • Serve hot with a kurma or curry.