Gucchi Pulao Recipe Whiskaffair

on Jan 05, 2023, Updated Oct 04, 2023 Here are some more pulao recipes that you may like: Peas Pulao, Paneer Pulao, Veg Green Pulao, Chicken Pulao, and Spicy Mutton Pulao.

What Is Gucchi

Gucchi (Morel) is a wild variety of mushrooms that grows in the Himalayas in India and many other parts of the world. It is one of the most expensive foods available in the market. They are famous for their rich, nutty, and smoky taste. These mushrooms have distinctive spongy honeycombed heads. They grow only at high altitudes and best in rain. It is difficult to grow them commercially. Therefore, they are very expensive and available in limited quantities. The interesting thing about these mushrooms is that they are always found in pairs, and they grow under pine trees. You can read more about these mushrooms here.

About Gucchi Pulao

Gucchi Pulao is a delicacy made using long-grain basmati rice, Gucchi mushrooms, and a few spices. It is made in Kashmir and Himachal Pradesh, where these mushrooms grow. The rice is flavored with minimal ingredients so that the flavor of the mushrooms shines through the dish. This gluten-free and vegetarian pulao is best served with raita or a mild curry. Rice – Long-grain basmati rice is used to make this pulao. Spices – You will need spices like cumin seeds, cloves (laung), green cardamoms (hari elaichi), black cardamoms (badi elaichi), and cinnamon (dalchini). Others – You will also need ghee, onions, and salt. To make this pulao vegan, replace ghee with coconut oil. Rinse 1 cup of long-grain basmati rice with water and soak it in 3-4 cups of water for 30 minutes. Squeeze the soaked Gucchi well and add them to the pan. Saute for 2-3 minutes and remove on a plate. Keep them aside. Add the following ingredients once the ghee is hot, and let them crackle for 3-4 seconds.

1 teaspoon cumin seeds 2-3 cloves 2-3 green cardamoms 1 black cardamom 1-inch piece of cinnamon stick

Drain the water from the rice and add the rice to the pan with sauteed Gucchi, 1 teaspoon salt, and the water in which the mushrooms were soaked. Stir gently. Cover the pan with a tight-fitting lid and cook undisturbed for 20-25 minutes until the rice is cooked and all the liquid is absorbed. Remove the pan from heat and let it rest for 5 minutes. Open the lid and fluff the pulao gently with a fork. Serve hot. Do not buy soft, spongy, desiccated, or wet gucchi, as it will spoil easily. The small gucchi mushrooms are better than the large big ones. Wash the dried mushrooms very well. Their tips can have lots of mud, which, if not washed properly, can get into the rice. Make the pulao using the water in which the gucchi were soaked. It has all its lovely flavors. You can also stuff the gucchi with a cheese and khoya filling and make a stuffed gucchi pulao.