mushroom and mint pulao

This delicate dish, kukurmutta pulao, originally 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 usually 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 used dried mushrooms, even if they are soaked, as their flavour will be too intense. Good, fresh field mushrooms, button or cup mushrooms are best.

the recipe

preparation:10 mins
cook:35 mins
soak:30 mins
total:45 mins
servings:4 servings
calories:232 kcal


  • 200 g basmati rice
  • 2 tbsp vegetable oil
  • ½ stick cinnamon
  • 3 cloves
  • 1 indian bay leaf
  • 1 brown onion - finely chopped
  • 20 g ginger - minced
  • 2 cloves garlic - minced
  • 1 green chilli - finely sliced
  • 1 tsp salt
  • 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

to finish

  • 1 tbsp ghee


  • Wash the rice in several changes of water to remove excess starch. Cover rice with cold water and soak for 30 minutes.
  • Heat the oil in a pan, and when hot, add the cinnamon, cloves and bay leaf. Fry for one minute.
  • Add the onion, and fry for five minutes or until softened and translucent, but not coloured.
  • Add the ginger and garlic, and fry for three minutes or until raw garlic aroma has gone.
  • Add the chilli, and fry for two minutes.
  • Add the salt, 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 time, mixing continuously.
  • Drain the rice well, add to the pan, and fry for two minutes, ensuring all the grains are coated in 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 ten minutes, or until all the stock has been absorbed into the rice.
  • Remove pan from the heat and fluff the rice with a fork. Cover the pan with a tea-towel and replace the lid. Allow to stand for another five minutes.

to finish

  • 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.
  • Use a fork to mix the rice and loosen it carefully. Make sure not to break the rice grains. Transfer to serving dish, add the ghee fried mushrooms over the top and serve.


  • 200g of uncooked rice is approximately one metric cup.
  • To clean the mushrooms, wipe them with a damp cloth. Do not wash or soak the mushrooms.
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