mint and mushroom pulao

This mushroom pulao, kukurmutta pulao, comes from Jodhpur in Rajasthan. The flavour of the mint complements the mushrooms, and the spices are more aromatic than hot.

Dishes from Jodhpur are characterised by being delicate and mildly spiced and this one is no different.

This is a simple dish and would be an ideal accompaniment to most of the vegetarian dishes in this cookbook. We do not serve this with meat dishes because they don’t suit the meaty taste of the mushrooms. The pea pulao would be a better choice in those circumstances.

You can use almost any kind of mushroom in this dish, provided it is fresh. Do not use dried mushrooms, even if they are soaked, because their flavour will be too intense. Good, fresh field, button or cup mushrooms are best.

the recipe

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  • wide pan with lid


  • 300 g basmati rice
  • 2 tbsp vegetable oil
  • ½ stick cassia
  • 3 cloves
  • 1 indian bay leaf
  • 1 brown onion - finely chopped
  • 1 tsp salt
  • 20 g ginger - minced
  • 2 cloves garlic - minced
  • 1 green chilli - finely sliced
  • 2 tbsp mint leaves - finely chopped
  • 1 tbsp coriander stalks - finely chopped
  • 200 g button mushrooms - cleaned and sliced
  • 3 tbsp yoghurt
  • 600 ml vegetable stock

for the garnish

  • 1 tbsp ghee


  • Wash the rice in several changes of water to remove excess starch. Cover the rice with cold water and soak for 30 minutes.
  • Heat the oil in a pan over medium heat and when hot add the cassia, cloves, and bay leaf. Fry for one minute.
  • Add the onion and sprinkle with salt. Fry for five minutes or until softened and translucent, but not coloured.
  • Add the ginger and garlic, then fry for three minutes or until the raw garlic aroma has gone.
  • Add the green chilli and fry for two minutes.
  • Add the mint and coriander stalks and mix well. Add 150g of the sliced mushrooms, reserving 50g for final preparation. Mix well.
  • Add the yoghurt one tablespoon at a time, mixing continuously. Make sure the yoghurt is well combined before adding the next tablespoon.
  • Drain the rice well, add to the pan, and fry for two minutes, ensuring all the grains are coated with the masala.
  • Add the stock, and very gently mix. Bring to the boil, mix again, and then reduce heat to very low. Cover, and cook for 15 minutes, or until all the stock has been absorbed into the rice.

for the garnish

  • Heat the ghee in a small pan, and when hot, add the remaining 50g of mushrooms. Fry gently until the mushrooms are softened. Remove from heat and set aside.

to serve

  • Remove the rice from the heat and fluff the rice with a fork. Cover the pan with a tea towel and replace the lid. Stand for another five minutes.
  • Use a fork to mix the rice and loosen it carefully. Make sure not to break the rice grains or mushrooms. Transfer to a serving dish, garnish with the ghee-fried mushrooms and serve.


  • 300g of uncooked rice is approximately one and a half cups.
  • To clean the mushrooms, wipe them with a damp cloth. Do not wash or soak the mushrooms.

private notes

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Serving: 200 g | Calories: 420 kcal | Carbohydrates: 70 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 12 mg | Sodium: 1244 mg | Potassium: 354 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 453 IU | Vitamin C: 6 mg | Vitamin D: 1 µg | Calcium: 63 mg | Iron: 1 mg

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