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    Whisk Affair » Recipes » Rice » Gucchi Pulao

    Published: Jan 5, 2023 | Last Updated On: Jan 5, 2023 by Neha Mathur

    Gucchi Pulao

    162 shares
    Jump to Recipe

    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.

    Gucchi pulao served in a bowl.
    Jump to:
    • What Is Gucchi?
    • Gucchi Mushroom Benefits
    • About Gucchi Pulao
    • Ingredients
    • How To Make Gucchi Pulao
    • Pro Tips By Neha
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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.

    Ingredients

    Gucchi pulao ingredients 1
    Gucchi pulao ingredients 2

    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. 

    Soaked gucchi mushrooms.

    Rinse 1 cup of long-grain basmati rice with water and soak it in 3-4 cups of water for 30 minutes.

    Soaked rice.

    Heat 2 tablespoon ghee in a pan over medium heat.

    Ghee heating in a pan.

    Squeeze the soaked Gucchi well and add them to the pan. Saute for 2-3 minutes and remove on a plate. Keep them aside.

    Squeezed gucchi added to the pan.
    Sauteed gucchi mushrooms.

    Add the remaining 2 tablespoon of ghee to the same pan.

    More ghee added to the 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.

    Whole spices added to the pan.

    Add 1 cup of thinly sliced onions to the pan and saute until they turn light brown in color, stirring frequently.

    Onions added to the pan.
    Browned onions.

    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.

    Gucchi, salt and water in which mushrooms were soaked added to the pan.

    Stir gently.

    Stirred 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.

    Pan covered with a lid.

    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.

    Cooked gucchi pulao.
    Gucchi pulao fluffed 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.

    Serving Suggestions

    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.

    Storage Suggestions

    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

    • Hyderabadi Bagara Rice (Bagara Khana, Bagara Chawal)
    • Tahri (Tehri, UP Style Spiced Vegetable Rice)
    • Kerala Style Ghee Rice (Nei Choru, Neychoru)
    • Rajasthani Bajra Khichdi (Pearl Millet Porridge)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    Gucchi Pulao Recipe

    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.
    4 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Soaking Time: 30 minutes
    Total Time: 1 hour
    Servings: 4 people
    Calories: 327kcal
    Author: Neha Mathur

    Ingredients 

    • 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
    US Customary or Metric
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    Instructions

    • 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.

    Notes

    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.

    Nutrition

    Calories: 327kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 590mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 3mg
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    More Rice Recipes

    • South Indian Lemon Rice (Chitranna)
    • Ellu Sadam (South Indian Sesame Rice, Til Rice)
    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Tamil Nadu Style Ambur Chicken Biryani

    Reader Interactions

    Comments

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      Recipe Rating




    1. Divya

      January 17, 2019 at 3:02 am

      Hi Neha,
      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…

      Reply
      • Neha Mathur

        January 17, 2019 at 3:59 am

        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.

        Reply
    2. David

      January 18, 2019 at 1:46 am

      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.

      Reply
      • Neha Mathur

        January 21, 2019 at 10:04 am

        Awesome. Great to know that.

        Reply
    3. Charles

      January 18, 2019 at 1:19 pm

      5 stars
      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.

      Reply
      • Neha Mathur

        January 21, 2019 at 10:03 am

        Wow Charles. Very good to know that. I always thought these are native to India and surrounding countries.

        Reply
    4. Anushree Seksaria

      January 13, 2020 at 6:44 am

      what do u pair this rice with? any vegetable, salan?

      Reply
      • Neha Mathur

        January 14, 2020 at 3:19 am

        Any raita is best to pair with this.

        Reply

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