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.