Mushroom and Capsicum Pulav

Whenever I cook meat for chops or mince for cutlets or chicken for Chicken à la King, I have lots of stock left over. I always think it’s a shame to discard the stock as it has lots of dissolved nutrients. Quite often bottles of stock languish forgotten in my freezer. Therefore, I had to device methods to use up the stock. Apart from using the stock in meat curries and kurmas to improve the flavour, I found that I could also use it in simple rice preparations.

Because my son doesn’t like most vegetables, I concocted the mushroom and capsicum pulav with two foodstuffs he graciously accepts on his platter. This pulav is also dry enough for a packed lunch along with an omelet or a cutlet.

Mushroom and Capsicum Pulav

Mushroom and Capsicum Pulav


  • 2 C Basmati rice
  • 1 pkt / 200 gms Button Mushrooms
  • 1 large Capsicum
  • 1 large Onion, diced
  • 2 Tomatoes
  • 2 T Garlic, diced
  • 1 ½ tsp Salt
  • ½ tsp Pepper powder
  • 3 T Oil or Ghee
  • 1 C chicken stock
  • 2½ C Water (hot)


  1. Wash and drain the basmati rice.
  2. Chop the tomatoes. Make a slurry in the mixie or blender.
  3. Wash the mushrooms thoroughly. Carefully remove charcoal grit embedded in the mushrooms and slice them.
  4. De-seed the capsicum. Remove stem. Chop into large pieces.
  5. Heat the oil in a large heavy-bottomed vessel.
  6. Fry the capsicum till tender. Drain and set aside.
  7. In the remaining oil, fry the garlic. Do not brown.
  8. Add the onions. Cook till translucent.
  9. Add the rice. Stir till the grains are coated with oil.
  10. Pour the tomato slurry. Mix well.
  11. Transfer the mushrooms. Add salt and pepper.
  12. Stir till well blended.
  13. Pour the stock and hot water. Stir. Bring to boil.
  14. Lower flame. Allow to cook till almost all the water is absorbed.
  15. Add the capsicum. Mix gently. Cover and cook for a few more minutes till dry.


  1. Since charcoal is used in the cultivation of white button mushrooms available here, the mushrooms always have charcoal grit embedded in their flesh. Soak the mushroom in water for about 5 minutes to loosen the grit and carefully remove them.
  2. Though beef and mutton stock can be used for this pulav, it tastes best with chicken stock.

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