Mushroom pulao with gravy – Easy Indian Style Recipe

Mushroom pulao with gravy is a comforting and delicious Indian dish that’s perfect for lunch or dinner. It brings together the earthy flavor of mushrooms, the aroma of basmati rice, and the bold touch of whole spices to create a truly delightful combination.

What makes this recipe truly special is the rich, creamy, and spicy gravy served on the side. The pulao itself has a gentle, mild flavor, which lets the gravy take center stage and adds the perfect kick to every bite. It’s a great choice for anyone looking for a meal that’s hearty and satisfying, without feeling too heavy.

This dish is especially popular among vegetarians who want a little variety in their meals. Plus, it’s easy to make and works perfectly when you have guests over or just want something tasty for a weekend dinner.

Serve it hot along with some fresh salad or cooling raita to make it a complete Indian meal. The pairing of flavorful mushroom pulao and creamy gravy not only delights your taste buds but also gives your homemade meal that special restaurant-style feel.

How to make mushroom pulao with gravy

To make mushroom pulao with gravy, you just need to follow a few simple steps that bring out amazing flavors and make the dish perfect. First, we’ll prepare the mushroom pulao using basmati rice, fresh mushrooms, and aromatic spices. Alongside, we’ll make a creamy and spicy gravy that pairs perfectly with the pulao.

How to Make Mushroom Pulao Step By Step

1. Wash the rice thoroughly and soak it in water for around 30 minutes.
2. Heat some oil or ghee in a pan and add the whole spices. Cook them for a minute until you can smell their nice aroma.
3. Add the onions and cook them until they’re nice and golden brown.
4. Put in the green chili and ginger-garlic paste and cook for about a minute.
5. Next, add the mushrooms and cook them in the oil until they’re cooked through and nicely browned.
6. Throw in the coriander and mint leaves, and give it a good mix.
7. Now put in the rice and stir it well with the oil.
8. Next, pour in the coconut milk and water, then stir everything together thoroughly. Finally, season with salt to taste.
9. Cover with a lid and cook on low heat for 15 minutes. Turn off the heat and gently press the rice with a fork. Cover again and let it rest for 15 minutes.

How to Make the Gravy Step by Step

• Heat oil in a pan.
• Add cumin seeds, green chili, and finely chopped onions to the hot oil. Sauté them until the onions turn golden brown.
• Now add tomato paste along with turmeric, coriander powder, and garam masala. Cook and stir well until the raw smell of the spices goes away and the oil starts to separate.
• Add a little water or cream and let the gravy cook on low heat until it becomes slightly thick.
• Add dried fenugreek leaves (kasoori methi) to the gravy and mix well.
• It gives the gravy a special aroma and taste.
• If you like, you can also add some fresh coriander leaves on top for garnish.

Mix the mushroom pulao with gravy together

Mushroom pulao with gravy make a perfect balance of taste and texture.
You can serve them mixed together, or serve the gravy on the side so everyone can take as they like.
Both ways are good — just adjust the amount of gravy carefully.

1. Put the hot mushroom pulao on a plate or in a bowl and spread it gently.
2. Spread the gravy evenly on the pulao with a spoon. Don’t add too much, or the pulao can get soggy.
3. Gently mix with a spoon or fork so the rice grains don’t break and the gravy spreads in every bite.
4. If it looks dry, you can add a little more gravy. Too much gravy can make the pulao sticky.
5. Add some fresh coriander, fried onions, or a little ghee on top before serving — it makes both the taste and presentation better.
   
   

Can we eat mushroom pulao with gravy next day

Yes, you can eat mushroom pulao with gravy the next day, but only if you keep both in the fridge within a few hours after cooking.

Keep them in clean, airtight boxes and don’t leave them outside for long, because mushroom and milk-based gravies can spoil fast. Before eating, heat both the pulao and gravy well until very hot. This kills germs and improves taste. If the gravy is too thick, add a little water or milk while heating.

Do not eat if it smells bad, looks strange, or has been in the fridge for more than 1–2 days. If you are not sure, it’s safer not to eat it.

Is mushroom pulao with gravy healthy

Yes, mushroom pulao with gravy can be considered healthy when made with the right ingredients and in the right portion. Mushrooms are low in calories and rich in protein, fiber, antioxidants, and essential minerals like selenium and potassium — which are great for immunity and digestion.

The pulao provides complex carbs from rice, while the gravy (if made with less oil and fresh ingredients) adds flavor without making the dish too heavy. Using homemade curd, tomatoes, onions, and minimal cream or cashews keeps it nutritious yet tasty.

However, the overall healthiness depends on how much oil, cream, or butter is used. Restaurant-style versions may be rich and calorie-dense, while homemade versions can be much lighter and balanced.

To make it healthier, you can use brown rice, low-fat yogurt, and avoid deep frying. Also, controlling portion size is key if you’re watching your weight.

So yes — when cooked mindfully, mushroom pulao with gravy is a tasty and wholesome meal option.

Can we reheat mushroom pulao with gravy

Yes, you can reheat mushroom pulao with gravy, but you must do it the right way to keep the taste and make it safe to eat. Mushrooms and dairy-based gravies can spoil fast, so proper reheating is important.

Keep both the pulao and gravy in the fridge and don’t leave them outside for long. Always heat only the amount you want to eat.

Reheating Tips

• Use a pan or microwave
• Add a splash of water or milk
• Heat until steaming hot

How long is mushroom pulao with gravy good for in the fridge

Mushroom gravy usually stays good in the fridge for 2 to 3 days if kept in a clean, airtight container. Because it has dairy (like cream, curd, or milk) and mushrooms, it can spoil quickly if left open or outside for long.

To keep it fresh, let the gravy cool fully before putting it in the fridge, and store it in the coldest part (not on the door shelves).

Before eating, always check if it smells sour, looks different, or has an odd texture. If you notice any of these, throw it away.

Reheat only the amount you need heating and cooling the same gravy again and again can spoil it faster.

Best Side Dishes with Mushroom Pulao with gravy

Mushroom pulao with gravy is a flavorful meal on its own, but if you serve it with some side dishes, the taste and variety become even better. Especially when you are cooking for guests or want a balanced meal, side dishes are very important.

Here are some of the best side dishes that go perfectly with mushroom pulao with gravy

1. Cucumber Raita
2. Onion & Tomato Salad
3. Roasted Papad or Fryums
4. Pickle (Achar)
5. Boondi Raita
6. Sweet Dish (like Gulab Jamun or Kheer)

Is mushroom pulao with gravy heat or cold for the body

Mushroom pulao with gravy is mostly seen as neutral to slightly warming food. Mushrooms are naturally neutral, but when cooked with hot spices and gravy, the dish can make the body feel a little warm.

The spices in the gravy like cloves, cardamom, bay leaf, and chili give warmth to the body, which is helpful in cold weather or if your body usually feels cold.

If you have problems with body heat or live in a hot place, you can use less chili and oil in the gravy. But if you often feel cold, this dish will be good for you.

So, mushroom pulao with gravy is mostly considered a warming food that helps digestion and supports immunity.

Conclusion

Mushroom pulao with gravy is a very flavorful, healthy, and satisfying Indian dish that is perfect for any occasion. The earthy taste of mushrooms mixed with aromatic spices makes it very tasty.

You can serve it as a full meal, and by following proper storage and reheating tips, you can also enjoy the leftovers safely. When made with healthy ingredients and balanced spices, this dish is also good for the body.

Whether you cook it at home for a quick dinner or for guests on a special occasion, mushroom pulao with gravy can easily become a favorite part of your menu.

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