Made using the expensive Gucchi Mushrooms or Morels, this Gucchi Pulao is a flavorsome rice dish with all the goodness of Gucchi. Here is how to make it at home.
Never heard about gucchi or gucchi pulao earlier? Don’t worry, you are not the odd one here.
Most of us don’t know about gucchi as it isn’t easily available in the market and can only be sourced from very few places.
Gucchi pulao is a delicacy in Kashmir and Himachal Pradesh.
In Kashmir, gucchi is diced and fried as well. But now that you know it, won’t you give it a try?
It is a super delicious pulao with minimal spices to get the best flavor of gucchi.
The only spices that you are going to need are cloves, green cardamom, black cardamom, cinnamon, bay leaf, and cumin seeds.
It is an easy to make recipe that gets ready in a jiffy.
What is Gucchi?
Gucchi or Morel is a wild variety of mushroom which grows in the Himalayas.
It is one of the most expensive foods available in the market.
They are flavorful and rich taste and are famous for their nutty and smoky taste.
These mushrooms have distinctive spongy honeycombed head and they only grow in high altitudes and grow best in rains.
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 the pine trees.
You can read more about these mushrooms here.
Where can you find dried Gucchi?
As it grows only in the Himalayas, it is difficult to get hold of these in regular stores.
Some online stores sell these mushrooms but I have never bought these online.
The best places to get hold of these are INA market in Delhi and New Mahajan Store in Amritsar.
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 it 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.
Pro Tips by Neha
While buying gucchi, make sure you check they fresh, firm and dry.
Do not buy soft, spongy, desiccated or wet gucchi as it will spoil easily.
The small gucchi mushroom is better than the large big ones.
Wash the gucchi 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 the lovely flavor from the gucchi.
You can also stuff the gucchi with a cheese and khoya filling and make a stuffed gucchi pulao.
Step by Step Recipe
Wash the gucci and soak in 2 cups of water for an hour. Soak the rice in water for 30 minutes. Heat ghee in a pan.
Once the ghee is hot, add the soaked gucchi and fry for 2-3 minutes.
Add cumin seeds and whole spices and let them fry for a few seconds.
Mix the water in which gucci were soaked to make 2 cups and then add it in the pan.
Add the soaked rice and salt in the pan.
Cover the pan and cook the pulao on low heat until all the water is absorbed and gucchi is cooked.
Remove the pan from heat and let it rest for 5 minutes. Fluff it gently with a fork.
Gucchi Pulao Recipe
Ingredients
- 2 tbsp Ghee
- 2-3 Cloves
- 2-3 Green Cardamom
- 1 Black Cardamom
- 1 inch Cinnamon
- 1 tsp Cumin Seeds
- 50 g Gucchi
- 1 cup Basmati Rice
- Salt to taste
Instructions
- Wash the gucci very well and soak in 2 cups of water for an hour.
- Soak the rice in water for 30 minutes.
- Heat ghee in a pan.
- Once the ghee is hot, add the soaked gucci and fry for 2-3 minutes.
- Add the whole spices and let them fry for a few seconds.
- Add cumin seeds and let them crackle for a few seconds.
- Now add the soaked rice in the pan.
- Mix more water in the water in which gucci were soaked to make 2 cups and then add it in the pan.
- Add salt.
- Cover the pan and cook the pulao on low heat until all the water is absorbed and gucchi is cooked.
- Remove the pan from heat and let it rest for 5 minutes.
- Fluff it gently with a fork.
- Serve hot with a raita.
Notes
Nutrition
