Gucchi Pulao

4 from 6 votes

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.

Here are some more pulao recipes that you may like: Peas Pulao, Paneer Pulao, Veg Green Pulao, Chicken Pulao, and Spicy Mutton Pulao.

Gucchi pulao served in a bowl.
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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.

Ingredients

Gucchi – The grocery shops in Kashmiri and Himachal Pradesh stock dried Gucci. So if you travel to these states, get back a packet.

Otherwise, these mushrooms are easily available online on portals like Amazon.

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.

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.

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
Whole spices added to the pan.

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

Onions added to the pan.
Browned onions.

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.

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, 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.

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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).
4 from 6 votes

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.
Prep: 5 minutes
Cook: 25 minutes
Soaking Time: 30 minutes
Total: 1 hour
Servings: 4 people

Ingredients 

  • 50 grams dried Gucchi mushrooms
  • 1 cup long-grain basmati rice
  • 4 tablespoons ghee (divided)
  • 1 teaspoon cumin seeds
  • 2-3 whole cloves (laung)
  • 2-3 whole green cardamoms (hari elaichi)
  • 1 whole black cardamom (badi elaichi)
  • 1 inch piece of cinnamon stick (dalchini)
  • 1 cup thinly sliced onions
  • 1 teaspoon salt
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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.

Video

YouTube video

Notes

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.

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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Recipe Rating




9 Comments

  1. 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.

  2. 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.

  3. 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…

    1. 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.