Gucchi Pulao Recipe

Cooking Directions

• STEP 1.Clean the morel mushrooms thoroughly and soak them in warm water for 30 minutes.
• STEP 2.In a pan, heat ghee and add whole spices like cinnamon, cardamom, and cloves.
• STEP 3.Add sliced onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Add the soaked morel mushrooms and cook for 5-7 minutes.
• STEP 5.Add basmati rice, salt, and water. Bring it to a boil, then cover and cook on low heat until the rice is cooked and the flavors are well blended.
• STEP 6.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• Soaking the morel mushrooms in warm water helps to remove any dirt or impurities.
• You can add a pinch of saffron strands soaked in milk to enhance the flavor and color of the pulao.
• Serve the Gucchi Pulao with raita or yogurt for a refreshing accompaniment.

Storage and Serving

• Gucchi Pulao is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop before serving.