Want to make an easy Mushroom Pilau Rice at home? Try this super simple and delicious Indian mushroom rice made with fragrant basmati rice, spices, and mushrooms. What’s more, this restaurant-style pilau rice recipe takes only 5 minutes more than plain white basmati rice, with aromatic flavors. And it tastes way better than takeaway!
I love one-pot seasoned rice dishes because they’re so easy. They make dinner times and school lunches simple – just like my vegetable pilau rice, Thai pineapple fried rice, or Nandos restaurant copycat spicy rice.
Jump to:
- 💛Why This Mushroom Pilau Rice is My Weeknight Staple
- Watch-How to Make Mushroom Pilau Rice
- 👩🏻🍳Sandhya’s Top Tips
- 📋Ingredients & Substitutions
- 🔪How to Make Mushroom Pilau Rice?
- 🍽 What to Serve With Easy Mushroom Pilau Rice?
- 🧂Storing Leftover Mushroom Pilau
- ❓Recipe FAQs
- More Easy Vegetarian Seasoned Rice Recipes
- Indian Mushroom Pilau Rice Recipe
💛Why This Mushroom Pilau Rice is My Weeknight Staple
It’s my go-to when I want something quick, comforting, and full of flavor. Honestly, it tastes even better than takeaway with only 5 minutes of prep time.
Also what I love about this Indian-style mushroom pilau is how simple it is. Everything comes together in just one pot, with layers of flavour from whole spices, golden onions, garlic, and mushrooms.
Super easy to make it Vegan with a simple substitution. I use Flora or Oil.
Watch-How to Make Mushroom Pilau Rice
👩🏻🍳Sandhya’s Top Tips
- Soak the rice for 30 minutes – don’t skip this step if you can. This is my secret to fluffy pilau rice and also makes the rice cook faster.
- Rinse until the water runs clear – this washes away extra starch so your rice doesn’t turn sticky or gummy.
- Keep an eye on the onions – they can burn quickly if the heat is too high. Cook them gently until golden.
- Use a tight-fitting lid – it traps the steam and helps the rice cook evenly.
- Avoid easy-cook rice - It won’t give you the same texture or taste.
📋Ingredients & Substitutions
Complete list of ingredients and amounts can be found in the recipe card below.
- Basmati rice: I always go for extra-long basmati rice – it makes the fluffiest easy Indian pilau. Tilda’s extra-long basmati is my favorite, but you’ll find good options at most grocery stores like Tesco, Sainsbury’s, Asda, or M&S.
- Chestnut Mushrooms or White Button Mushrooms: Both work beautifully – it’s just down to your preference.
- Oil or butter/ghee: Either works well here. Butter or ghee add richness, while oil keeps it lighter. For a vegan version, use vegan butter or your preferred cooking oil.
- Spices: The magic of pilau rice comes from whole spices – bay leaf, cardamom, cinnamon, cumin, and cloves. I also add a pinch of turmeric for color. If you like, you can also stir in ½ teaspoon of curry powder or biryani masala for extra depth.
🔪How to Make Mushroom Pilau Rice?
Step 1. Heat ghee in a pan with a tight fitted lid. Add the whole spices and saute until fragrant. Then add diced onions, and garlic and saute for 2 minutes until it softens.
Step 2. Add the sliced mushrooms and saute for 5 minutes until lightly golden.
Then add the washed and soaked basmati rice and fry for just about 2 minutes until toasty.
Step 3. Add boiling water from the kettle, turmeric, salt, and pepper. Stir and allow the rice to boil on medium heat.
👩🏻🍳Pro tip: For added flavour -you can also ½ a teaspoon of biryani masala,curry powder or pulao masala powder at this stage.
If you are making mushroom pilau without soaking, add twice the amount of water.
Step 4. When the water is level with the rice, cover the pan and reduce the heat to low.
Cook for 6–7 minutes, then turn off the heat. Keep the lid on for a few more minutes, fluff with a fork, garnish with coriander, and serve.
🍽 What to Serve With Easy Mushroom Pilau Rice?
For a quick meal option, I love serving Mushroom rice with cucumber raita and Indian Onion Salad . Great for school lunch boxes too.
They are also delicious with my easy chickpeas spinach curry, Easy paneer curry, Dishoom style black dal, or a quick tarka dal too.
🧂Storing Leftover Mushroom Pilau
- Fridge – Cool this Indian Mushroom rice within 1 hour of cooking. Store the leftover rice in an airtight container in the fridge for up to 3 days.
- Freezer – Transfer the pilau rice to a freezer-safe container, label and place it straight into the freezer. Store up to 3 months. Defrost in the fridge overnight. Heat thoroughly in the microwave and serve.
❓Recipe FAQs
I find Chestnut Mushrooms are best to make this Indian Mushroom Pilau rice as they tend to hold the shape better than other mushrooms. Alternatively, you can use white button mushrooms or cremini mushrooms.
Cool the rice quickly and transfer the pilau rice to a freezer-safe container. Then place it into the freezer for up to 3 months. Defrost in the fridge overnight. Heat thoroughly in the microwave and serve.
There are 292 calories in Mushroom Pilau rice with 52.8g of carbohydrates.
More Easy Vegetarian Seasoned Rice Recipes
Ingredients
- 300 g Basmati rice 1.5 cup rice
- 2 tablespoon oil/butter/ghee
- 150 g Chestnut Mushrooms
- 1 medium white onion diced
- 2 cloves garlic minced
- 2 bay leaf
- 3 cardamom bashed
- 1 inch cinnamon stick
- 4 black cloves
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- salt to taste
- ½ teaspoon black pepper
- 450-470 ml water About 2 cups
Instructions
- Wash the rice until clear and soak for 30 minutes in cold water. Drain and set aside. (If you want to skip the soaking step, see notes below.)
- Heat ghee in the pan and add the whole spices. Saute for a minute or two until fragrant.
- Now add diced onions, garlic and saute for 2 minutes until it softens.
- Add the mushrooms and saute for 5 minutes until lightly golden.
- Now add the rice and fry for 2 minutes until toasty.
- Add Boiling Water from the kettle, turmeric, salt, and pepper. Stir and allow the rice to boil on medium heat. When the water has evaporated to the level of rice, place a lid on the pan and reduce the heat to low.
- Cook for 5-6 minutes. Once the rice has cooked, turn the heat off. Leave the lid on for a few more minutes and then fluff the rice with a fork.
- Garnish with fresh coriander and serve hot with vegan cucumber raita and onion tomato salad.
Video
Notes
Sandhya’s Top Tips
- Soak the rice for 30 minutes – don’t skip this step if you can. It helps the grains stay long and fluffy, and also makes the rice cook faster.
- Rinse until the water runs clear – this washes away extra starch so your rice doesn’t turn sticky or gummy.
- Keep an eye on the onions – they can burn quickly if the heat is too high. Cook them gently until golden.
- Use a tight-fitting lid – it traps the steam and helps the rice cook evenly.
- Choose basmati rice – easy-cook rice won’t give you the same texture or taste.
- Vegan recipe - I love using Flora butter (in the UK) instead of ghee or butter to make vegan mushroom pilau rice.
Lorraine says
Made this today, my husband and I loved it. Will be my go to recipe anytime.
Thank you so much for a tasty easy recipe
Sandhya's Kitchen says
Thank you for your feedback Lorraine. So glad you and your family enjoyed the mushroom pilau rice! Its so easy to make, isn't it!
Jo says
You mention garlic cloves minced but then also mention 4 cloves? Can you elaborate please
Sandhya's Kitchen says
Hi Jo, thank you for checking on this. 4 cloves is 4 black cloves (whole spice). I have corrected it. Hope you enjoy making it.
Jack Wetwood says
Recipe forgets to mention how much turneric to add and it's not part of the ingredients, but this did make a tasty pilau to go with some leftover curry
Sandhya's Kitchen says
Thank you for bringing to my notice. I have added it in the list. So glad to know enjoyed our easy Mushroom pilau.
Ray Blanc says
Thank you for a fantastic recipe. We enjoy this Mushroom pilau with your cucumber raita.