Dry spices can be used directly or powdered and then used
Wash and soak rice for at least 20 mins
Drain the water and set aside
Wash and cut the mushrooms
Heat a pot or pressure pan with ghee, fry mushrooms for a min or 2
Set them aside
Lower the flame
Add more oil to the pot, add dry spices or powdered spices
Fry till you get an aroma just for a minute
Do not burn them
Add ginger garlic paste and fry till the raw smell goes off
Just for about a minute or two
Add onions, potato and mint leaves and fry for about two to three minutes
Add 1¾ cup water and salt
Bring the water to a boil
Add rice and cook till the rice is half cooked
Add fried mushrooms and cook till almost the water evaporates fully
Close the lid or pressure cooker lid and cook for 4 to 5 mins on a very low flame if using basmathi rice
If youare using any normal aged rice, then let it whistle once
If cooking without a pressure cooker, cook till the rice
turns soft and cooked fully
Serve mushroom pulao hot with any raita or gravy
