This Christmas gift Amaretti di Saronno Recipe or Italian Almond Cookies for Homemade as Edible gifts to your close friends.
Lemony Mushroom Pulao Recipe
A lemon flavoured one-pot mushroom pulao recipe made without oil.
A simple rice recipe that is perfect for lunch boxes or even an elegant dinner table. This vegan and gluten-free mushroom pilaf or pilau is a solution to quick and filling meals.
Then the flavours of lemon and fresh herbs that I have used shine through.
I love this pulao as it breaks my belief that oil, ghee or butter is necessary to make pulao.
I have used button mushrooms you can use any kind of mushrooms. Add veggies like cauliflower, peas, and carrots for delicious pulao. But that is for some other day.
This pulao I will recommend you cook in stock. If you can get ready stock that is okay make your own stock. Here is my simple recipe to make stock check the do's and don't's out before you make it.
Some other easy rice recipes are Bhat Masala and Yummy Bhat South Indian Style, Greek Spinach Rice|Spanakorizo. For a party I will serve with Cauliflower Cafreal, Goan Feijoada.
Contents:
- Lemony Mushroom Pulao Recipe and me
- Why MSK Lemony Mushroom Pulao Recipe
- Let's make Lemony Mushroom Pulao Recipe
- For Your Questions
- Related recipe
- Recipe card
- Pin for later
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Lemony Mushroom Pulao Recipe and me:
My kids like yours need some quick-fix meals that are tasty, filling, quick and healthy. In that order...
So here is a simple recipe that my girls enjoy. It is something that my Apeksha asked for after reading it in a magazine.
Why MSK Lemony Mushroom Pulao Recipe:
Make this recipe as
- It is easy
- Delicious
- Vegan
- Gluten-free
- Oil-free
- Adaptable
- You can double or triple this recipe without any problems
Let's make Lemony Mushroom Pulao Recipe:
These are the ingredients you will need. For quantities please check the recipe card.
Ingredients:
- Vegetable stock
- Onion
- Button mushrooms
- Garlic
- Basmati rice
- Lemon zest
- Lemon juice
- Salt
- Pepper
- Soft cheese
- Herbs of your choice
Method:
- Rinse the rice well. Soak the rice for 20 minutes in about ½ cup of vegetable stock.
- Heat a pan or even a non-stick pan. Put 1-2 tablespoons of the stock in a pan and add the onions and garlic. Cook for about 3-4 minutes on medium heat.
- Add the mushrooms mix then add a splash of stock.
- Let the mushrooms cook for 2 minutes. (You can cover and cook too).
- Add the rice, stock, lemon zest, salt, pepper, and mint to the pan, mixing well.
- Check the seasoning and adjust.
- Turn down the heat, cover the pan but leave a gap. This prevents the rice from overflowing.
- Only when the water level is low. You can see the cooked rice but the water is still bubbling close the pan completely. Cook till the rice is fully cooked. About 5-8 minutes now.
- Switch off the flame. Do not open the pan immediately.
- Rest the pot and let the flavours marinate.
- Add the lemon juice and fluff the rice gently.
Substitutes:
- If you want to avoid rice try using quinoa or little millets.
- Today I used only mushrooms but I have used a using a combo of veggies like cauliflower, peas, corn and mushrooms.
- In case you do not eat mushrooms you can leave them out. Use vegetables you like. The umami flavour of the mushrooms will be missing but you still have a delicious pulao.
Variations:
- I have used lemon, mint and pepper to flavour my mushroom pulao. But you can use parsley and mint, coriander and mint.
- Garnish with spring onion greens.
- In case you want a spicier version use some bird’s eye chilli.
- For a party, pair this lemony mushroom pulao with Cafreal, Langarwale aloo gobhi or feijodida.
Equipment:
- Knife and cutting board
- Bowls
- Pot
How to serve:
- The pulao tastes best when hot. Add some soft cheese and chopped mint on top of the rice.
- Pair it with salad, boiled eggs, and mango pickle.
- I love some yogurt or curds on the side.
How to store:
- Since we are using onions here I will advise you not to store the rice for more than 1 day.
- Store leftovers in Tupperware containers. Heat well before serving.
This is an old post that I am updating with newer pictures and a write up as a part of the group Foodies_RedoingOld Post.
For Your Questions:
Protips:
- Use long-grained rice to make this pulao.
- Soak the rinsed rice for 15-20 minutes.
- The ratio of water/stock: to rice is 2:1.
- Rest the cooked rice for 10-15 minutes before fluffing it.
Related recipe:
Recipe card:
Lemony Mushroom Pulao Recipe
This lemony mushroom pulao is the quick fix rice recipe you need in your arsenal.
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Servings: 3 people
Calories: 249kcal
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Equipment
- Knife and cutting board
- Bowls
- Pan/Pot
Ingredients
- 2 cups vegetable stock + 1 tablespoon if required
- 1 onion sliced
- 1 cup button mushrooms sliced
- 2 tablespoon Garlic cloves crushed
- 1 cup basmati rice
- 1 tablespoon lemon zested
- 1 tablespoon lemon juice
- Salt to taste
- ¼ teaspoon pepper
- 1 cube cheese
- 1 ½ tablespoon herbs
Instructions
- Rinse the rice well. Soak the rice for 20 minutes in about ½ cup of vegetable stock.
- Heat a pan or even a non-stick pan.Put 1-2 tablespoons of the stock in a pan and add the onions and garlic. Cook for about 3-4 minutes on medium heat.
- Add the mushrooms mix then add a splash of stock.
- Let the mushrooms cook for 2 minutes.( You can cover and cook too).
- Add the rice, stock, lemon zest, salt, pepper, and mint to the pan, mixing well.
- Check the seasoning and adjust.
- Turn down the heat, cover the pan but leave a gap. This prevents the rice from overflowing.
- Only when the water level is low. You can see the cooked rice but the water is still bubbling close the pan completely. Cook till the rice is fully cooked. About 5-8 minutes now.
- Switch off the flame. Do not open the pan immediately.
- Rest the pot and let the flavours marinate.
- Add the lemon juice and fluff the rice gently.
How to serve:
- The pulao tastes best when hot. Add some soft cheese and chopped mint on top of the rice.
- Pair it with salad, boiled eggs, and mango pickle.
- I love some yogurt or curds on the side.
Nutrition Facts
Lemony Mushroom Pulao Recipe
Serving Size
50 g
Amount per Serving
Calories
249
% Daily Value*
Fat
4
g
6
%
Carbohydrates
44
g
15
%
Fiber
2
g
8
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
Pin for later:
Sandhya Ramakrishnan says
Simple and flavorful recipe! Lemon zest adds such a good flavor to the recipe.
Suma Gandlur says
A quick pulao to put together for mushroom lovers.
vaishali sabnani says
The mushroom pulao actually looks very good. .will try the recipe with a mushroom substitute.
Briju Parthasarathy says
Looks tempting
Nivedhanams Sowmya says
such a delicious meal.. looks awesome..
sneha datar says
This my kind of pulao, because I love mushrooms.
Srivalli says
Sounds like an interesting rice to make, though I will substitute mushroom!
Priya Srinivasan says
Another interesting one pot meal from you!!! I should ditto valli's comment!! Pulao looks tempting, but will substitute mushroom!!!
Nalini's Kitchen says
Flavorful and tempting pulao,addition of lemon zest sounds interesting...
Padmajha PJ says
Great that kiddo selected this recipe! Good one Archana and I will be making this soon.We love mushroom 🙂
Julie says
interesting n tempting pulao..one pot meal!
Arjunan Akilandeswari says
Very tempting
Suja Ram says
Interesting Pulao with lemon zest and cheese. My kids go Ga-ga over mushroom. Will try this. The plate looks cute as well.
Chef Mireille says
not the biggest mushroom fan but the lemon flavor must be amazing
Sapana Behl says
This pulao looks wonderful , my kind of one pot meal.
Pavani N says
That is one simply flavorful mushroom pulao.
Harini-Jaya R says
Mushroom lovers will love this for sure.
Priya Suresh says
Can smell the flavor of this pulao rite from here, inviting dish.
Seema Sriram says
I have mushroom lovers in the house. I have to try lemon with mushroom as that is a combination we never thought of. The recipe sounds delightful.
ArchanaPotdar says
Thanks, Seema.
Shobha Keshwani says
We love one pot meals like this. Simple and delicious. Mushrooms are our favourite and this is definitely be in my menu soon
ArchanaPotdar says
😀 thanks, Shobha.
kalyani says
the hubby is a huge fan of mushrooms, and lemon is a fav with the elder one. so you know what I will be making soon! this pulav looks fab
ArchanaPotdar says
:D, Thanks,I know my kids are making some too.
Jayashree T.Rao says
Lovely pulao, liked the lemony flavour that you have given to it. I will substitute mushroom with panner or soya chunks
ArchanaPotdar says
Do let me know how it will taste, Jayashree.
Sujata Roy says
Wow Archana lemony mushroom pulao looks absolutely delicious and flavorful. I don't like mushroom much but your pulao makes me drool. I wish I could taste some.
ArchanaPotdar says
Wish you were here, Sujata! I could send some across.
Chef Mireille says
The lemon creates a great balance of flavors with the earthy mushrooms. Definitely a great dish when you want something quick and easy - especially with warm summer temperatures coming.
ArchanaPotdar says
Thanks, Mir!
Mayuri Patel says
Lemony Mushroom Pulao sounds so good. Till now have only tried mushroom stir fry rice. Got mushrooms in the fridge, am making it tomorrow for dinner.
ArchanaPotdar says
Let me know how it goes, Mayuri.
Mina Joshi says
Your lemony mushroom pilau is going to be on our menu next weekend. We love pilau rice especially on a Sunday when you can relax and cook an elaborate meal.
ArchanaPotdar says
😀 perfectly put, Mina.
Priya Vj says
Perfect treat for mushroom lovers . The lemon zest certainly adds a great oomph to the pulao while its cooking .
ArchanaPotdar says
😀
Renu says
I make mushrooms for myself, but try to sneak in different things. I would love to try this, and especially that lemony flavor is making me do some right now. A delicious and healthy recipe.
ArchanaPotdar says
Thanks, Renu.