Gucchi Mushroom Pulao

Gucchi Pulao is a delicacy rice dish, reserved for special occasions. The pulao is subtly flavoured so doesn't interfere with distinct aromas and taste of Gucchi mushrooms. Gucchi, wild mushrooms that grow in the foothills of the Himalayas, are one of the most expensive mushrooms in the world because they can't be cultivated commercially. They have amazing, unique flavor and spongy, honeycomb texture. They are a rich source of vitamin D and several B-vitamins.

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Serves 4

  • 1 cup basmati rice, saoked
  • 1 dried chili 3-4 garlick cloves, chopped
  • 1 tbsp ginger, thinly sliced
  • 2 tbsp vegetable oil
  • ½ tsp turmeric
  • 1 tsp cumin seeds
  • 2 tbsp chopped fresh cilantro to garnish
  • 3 bay leaves
  • 3-5 black pepper corn
  • 1 cinnamon stick
  • 3-4 cloves
  • 1 black cardamom
  • 3-5 green cardamoms
  • ½ tsp garam masala
  • carmelized onions to garnish
  • salt to taste
  • 2 cups water

How to make Gucchi Pulao:

  1. Rinse the rice in several changes of water and let it soak for about 1 hour.
  2. Wash the gucchi mashrooms and soak in 2 cups of water for 1 hour.
  3. Heat the oil in a non stick pan. Add dry red chilies.
  4. Put in chopped onion. Add garlic and ginger. Fry till the onions turn transparent.
  5. Then, add the cardamoms, black pepper, cinnamon, cumin seeds, bay leaves and cloves. Stir fry for 2 minutes.
  6. Add chopped roughly tomato.
  7. Finaly, add the soaked basmati rice and 2 cups of water. Add salt to taste. Mix. Cover the pan and let simmer over low heat for 8 minutes, or until all water has evaporated.
  8. Serve hot as a main dish. Don't forget about serving raita with it.
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