Made using expensive Gucchi mushrooms (Morels), this Gucchi Pulao is a flavorsome rice dish with all the goodness of Gucchi. Here is how to make it at home (vegetarian, gluten-free).
Here are some more pulao recipes that you may like – Matar Pulao, Paneer Pulao, 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 too.
It is one of the most expensive foods available in the market.
They are a flavorful and rich taste and are famous for their nutty and smoky taste.
These mushrooms have distinctive spongy honeycombed heads and they only grow in high altitudes and grow 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.
Gucchi Mushroom Benefits
Gucchi mushrooms are rich in vitamins and are known to reduce the risk of cancer.
They are high in minerals and low in fat, thus making them an ideal food for weight loss.
These are known to be good for the heart and have antioxidant properties as well.
Gucchi is also good for diabetes treatment and helps maintain low blood sugar levels.
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 recipe is vegetarian and gluten-free. You can easily double or triple it too.
Gucchi – The grocery shops in Kashmiri and Himanchal Pradesh stock dried Gucci. So if you travel to these states, make sure to get back a packet.
Otherwise, these mushrooms are easily available online on portals like amazon.
Rice – Use long-grain basmati rice to make this pulao.
Spices – You will need spices like cumin seeds, cloves, green cardamoms, black cardamoms, and cinnamon.
Others – You will also need ghee, onions, and salt.
To make this pulao vegan, replace ghee with coconut oil.
How To Make Gucchi Pulao
Wash 50 g of Gucci mushrooms very well with water and soak them in 2 cups of water for an hour.
Rinse 1 cup of long-grain basmati rice with water and soak it in 3-4 cups of water for 30 minutes.
Heat 2 tablespoon ghee in a pan over medium heat.
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 remaining 2 tablespoon of ghee to the same pan.
Once the ghee is hot, add 1 teaspoon cumin seeds, 2-3 cloves, 2-3 green cardamoms, 1 black cardamom, and a 1-inch piece of cinnamon stick, and let them crackle for 3-4 seconds.
Add 1 cup of thinly sliced onions to the pan and saute until they turn light brown in color, stirring frequently.
Drain the water from the rice and add the rice to the pan along with sauteed Gucchi, 1 teaspoon salt, and the water in which the mushrooms were soaked.
Reduce the heat to low.
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.
Pro Tips By Neha
While buying gucchi, make sure you check the fresh, firm, and dry.
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 and if not washed properly, the mud can come into the rice.
Use the water in which the gucchi were soaked to make the pulao. It has all their lovely flavors.
You can also stuff the gucchi with a cheese and khoya filling and make a stuffed gucchi pulao.
This pulao can be served with any raita of your choice. Boondi Raita, Cucumber Raita, and Pomegranate Raita are my favorites.
You can also serve it with any mild curry like Shahi Paneer, Methi Matar Malai, etc.
You can store it in an airtight container in the refrigerator for upto 3 days.
Reheat in a microwave or a pan until nicely warmed before serving.
You Might Also Like
Gucchi Pulao Recipe
- 50 grams dried Gucchi mushrooms
- 1 cup long-grain basmati rice
- 4 tablespoons ghee (divided)
- 1 teaspoon cumin seeds
- 2-3 whole cloves
- 2-3 whole green cardamoms
- 1 whole black cardamom
- 1 inch piece of cinnamon stick
- 1 cup thinly sliced onions
- 1 teaspoon salt
- Wash the mushrooms very well with water and soak them in 2 cups of water for an hour.
- Rinse the rice with water and soak it in 3-4 cups of water for 30 minutes.
- Heat 2 tablespoons of ghee in a pan over medium heat.
- 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 remaining 2 tablespoons of ghee to the same pan.
- Once the ghee is hot, add cumin seeds, cloves, green cardamoms, black cardamom, and cinnamon stick, and let them crackle for 3-4 seconds.
- Add onions to the pan and saute until they turn light brown in color, stirring frequently.
- Drain the water from the rice and add the rice to the pan along with sauteed Gucchi, salt, and the water in which the mushrooms were soaked.
- Stir gently.
- Reduce the heat to low.
- 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 you have any idea if Gucci is available in Dubai. I have never heard of this mushroom But want to try this recipe. Please help…
Hi Divya, I am not sure where will you find these in Dubai. I have heard some top restaurants serving gucchi in their menu. May be you can check with them.
I pick these growing wild every Spring in Missouri, USA. There are several subspecies that grow here but we call them morels, or morchella. I usually lightly coat with flour, salt and pepper and pan fry in real butter over medium low heat. I still have dozens of dehydrated ones and frozen breaded ones from last year. They go great with venison or beef steak.
Awesome. Great to know that.
Posted yesterday but my post seems to have disappeared or not shown up. Morel mushrooms are found all around the world. I hunt them every year when they are in season in the USA. A word of warning though. If you plan on hunting wild mushrooms please study them before eating them. Know what the poisonous ones that closely resemble them look like and such. Morel mushrooms are one of the easiest mushrooms to identify correctly so they are usually the first mushroom people learn to hunt.
Wow Charles. Very good to know that. I always thought these are native to India and surrounding countries.
what do u pair this rice with? any vegetable, salan?
Any raita is best to pair with this.