Mushroom & Peas Pulao with Spinach

During the work week, I like to keep my lunches super simple — minimal fuss, maximum flavour. With meetings, deadlines, and that ever-growing to-do list, I just don’t have the time (or energy) for anything too elaborate. But that doesn’t mean lunch can’t be delicious, nourishing, and satisfying.

One of my go-to meals is a good pulao. It comes together in under 30 minutes, uses pantry staples, and is endlessly adaptable. Today I’m sharing a favourite: Mushroom & Peas Pulao with Spinach, cooked with fragrant spices and simmered in vegetable stock for extra depth. The mushrooms add an earthy richness, the peas bring a pop of sweetness, and the spinach gives it that wholesome green boost.

On its own, the pulao is earthy, aromatic, and well-balanced — the mushrooms add umami depth, the spinach brings freshness, and the peas a light sweetness. It’s a wholesome, one-pot meal that doesn’t really need anything else.

But if you’re craving something more comforting or are feeding a few people, pair it with a plain dal — something like a yellow moong dal or a simple toor dal with a light tadka of cumin, garlic, and a hint of chilli. The softness of the dal complements the slightly chewy texture of the mushrooms and fluffy rice perfectly. It’s the kind of meal that feels both hearty and nourishing, without being heavy.

Keeping weekday meals simple doesn’t mean settling for bland or boring — dishes like this pulao prove that you can have ease, flavour, and comfort all in one bowl.

Recipe: Cooking Time 30 minutes

Serves - 4

Ingredients :

• 2 cups basmati rice, rinsed and soaked for 15 minutes

• 250 gms cups diced mushrooms (button or shitake work well)

• 1/2 cup green peas (fresh or frozen)

• 2 cups baby spinach leaves

• 1 small onion, finely sliced

• 2 cloves garlic, minced

• 1 green chilli chopped

• 2 tablespoons neutral oil or ghee

• 2 small cubes of vegetable stock

• 4 cups water

• Salt to taste

• 2 bay leaves

• 3 green cardamom pod

• 1 cinnamon stick

• 3–4 cloves

• 1 teaspoon cumin seeds

  
  

Method:

1. Heat the oil/ghee in a heavy-bottomed pan or pot. Add the whole spices and let them sizzle for a few seconds until aromatic.

2. Add the chopped garlic and green chillies and fry for 10 seconds.

3. Add the onions and fry till caramlise.

4. Stir in the mushrooms and cook on medium heat until they soften and release their moisture (about 5–6 minutes).

5. Add the spinach, stir for 1–2 minutes until the spinach wilts slightly.

6. Drain the soaked rice and add it to the pan. Gently toast the rice with the vegetables for a minute.

7. Mix the vegetable stock in 4 cups of water, add salt to taste, and bring to a boil. Then reduce the heat to low, cover, and simmer for about 12–15 minutes, or until the rice is cooked and fluffy.

8. Turn off the heat and let it sit covered for 5 minutes. Fluff with a fork before serving.