### TranslatedIngredients: 1 cup Brown Rice,250 grams Button mushrooms,1 cup Methi Leaves (Fenugreek Leaves),1 Onion,1 teaspoon Ginger Garlic Paste,2 Green Chillies,1 teaspoon Cumin seeds (Jeera),1 Bay leaf (tej patta),1/2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),Salt - to taste,2 teaspoons Sunflower Oil ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the One Pot Methi Mushroom Brown Rice Pulao recipe, wash and soak rice in water for 30 minutes.Wash the mushrooms and fenugreek leaves properly and chop them.Heat the required oil in a pressure cooker. Once hot, add cinnamon, cloves, bay leaf and cumin seeds.Once it crackles, add slit green chilli and ginger garlic paste to it. Saute for about a minute.Add chopped onion and saute until soft and translucent.Once the onions are soft, add fenugreek leaves and mushrooms. Let it cook for 2-3 minutes or until the mushrooms become soft.Drain and add soaked rice to it and saute for a minute. Add 2-1/2 cups of water along with required salt. Stir well and bring it to boil.Once it starts boiling, close the cooker with lid and pressure cook the  Methi Mushroom Brown Rice Pulao for 2 whistles.Switch off and allow the pressure to release naturally. Open the lid and gently fluff the  Methi Mushroom Brown Rice Pulao with fork. Transfer the pulao to a serving bowl and serve hot.Serve Methi Mushroom Brown Rice Pulao along with Tomato Onion Cucumber Raita and Papad for a weekday dinner or pack the same in a Lunch Box.