KALANAMAK RICE
Mushroom & Kalanamak Rice Pulao
A fragrant, earthy pulao made with heritage Kalanamak rice and fresh mushrooms — simple, wholesome, and deeply satisfying.
10
PREP MINS
20
COOK MINS
2-3
SERVINGS
Easy
DIFFICULTY
Recipe Details
Click ingredients to check them off as you cook
Ingredients
- Vedanna Kalanamak Rice 1 cup
- Fresh Mushrooms 200g
- Onion (sliced) 1 large
- Ginger Garlic Paste 1 tsp
- Whole Spices (bay leaf, cloves, cardamom) as needed
- Pure Ghee 2 tbsp
- Salt & Fresh Coriander to taste
Instructions
-
1
Wash and soak Kalanamak rice for 20 minutes. Drain and keep aside.
⏱ 20 mins soak time -
2
Heat ghee in a pan. Add whole spices and let them splutter for 30 seconds.
⏱ 30 seconds -
3
Add sliced onions and sauté until golden brown. Add ginger garlic paste and cook for 1 minute.
⏱ 5–6 mins -
4
Add mushrooms and cook for 5 minutes until tender.
⏱ 5 mins -
5
Add soaked rice, 2 cups water and salt. Cover and cook on low flame for 15 minutes.
⏱ 15 mins -
6
Garnish with fresh coriander and serve hot. Enjoy!
Chef's Secret Tips
From the kitchen
Always use Vedanna Kalanamak Rice
For authentic aroma and nutrition, use only genuine Kalanamak rice — its natural fragrance makes the pulao truly unique.
Soak rice for 20 minutes
Soaking gives fluffier, longer grains and reduces cooking time. Never skip this step!
Use pure ghee instead of oil
Ghee adds a richer, deeper flavour and enhances the aroma of whole spices beautifully.
Pro tip: Add a pinch of saffron soaked in warm water before covering the rice — it gives a beautiful golden colour and a royal aroma!
SHOP INGREDIENTS
Get Vedanna Kalanamak Rice!
Fresh, authentic, naturally grown — delivered to your door