Mushroom Pulao | Millet Pulao |Kodo Millet Pulao |Mushroom Recipes

This Kodo millet and mushroom pulao is a nourishing, earthy dish perfect for mindful meals. Kodo millet replaces rice for a fiber-rich, gluten-free base that’s light yet filling. The mushrooms add a deep, umami flavor that pairs beautifully with aromatic spices. Packed with nutrients and wholesome ingredients, it’s a great choice for clean, plant-forward eating. Ideal for lunchboxes or a cozy dinner, this pulao is both tasty and guilt-free.

Ingredients 

 200 g button mushrooms

½ cup frozen peas

1 tsp ghee

½ inch cinnamon

1 bay leaf 

1 tsp cumin seeds

½ cup chopped onions 

1/2 cup chopped capsicums 

1 tsp ginger paste (or 1 inch ginger grated)

1 tsp garlic paste (or 3 cloves garlic grated)

1-2 green chillie (slit) 

2 tbsp mint leaves chopped

2 tbsp coriander leaves chopped

½ tsp garam masala

salt

Black pepper 

Turmeric powder 

1 cup kodo millet ( wash and soak)

1 cup water

Method 

Rinse, drain and soak kodo millets overnight . 

To a pressure cooker on medium flame add ghee, followed by the spices, cumin seeds, chilli, sliced onions,capsicum and peas and  fry till it till the onion is translucent.

Now, add the mushrooms and mix well. Ensure the flame is on low so the onions dont brown too much.Add the salt, black pepper, turmeric powder and garam masala. Mix well 

As the mushrooms starting leaving water add the drained kodo millet and 1 cup of water followed by coriander and mint leaves. 

Close the cooker and cook it on low for around 20 minutes. 

Switch of the gas and the let pressure fully settle ( takes 7-10 minutes). The delicious mushroom pulao is ready!

Serve it with curd and pickle. 

If you try this recipe, let us know!Leave a comment and don’t forget to tag #spoonful_of_creation with your creations! We love sharing what you make with the community. 

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