This hearty pulao originated in Mughal kitchens, where cooks combined Persian rice techniques with local Indian spices. The mushrooms absorb the aromatic flavors of cardamom, cinnamon, and bay leaves while adding a meaty texture. What makes this version special is the use of caramelized onions and yogurt marinade for the mushrooms, creating layers of flavor. Street vendors in Old Delhi often serve it with a side of raita and pickled onions. The dish became popular during British rule as a vegetarian alternative to meat pulaos. Many home cooks add cashews or saffron for special occasions, showing the recipe's versatility across regions and budgets.