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Gucchi pulao
گۄچھ پلاو: Kashmiri feast pulao of wild morel mushrooms, whole spices and ghee
Gucchi, the honeycombed wild morels gathered in spring on the slopes of Kashmir and Himachal, are among the most prized foods in India, and a pulao of them is kept for weddings, Eid and the most honoured guests. The mushrooms are soaked and simmered in their own soaking water, which then flavours the basmati along with ghee, cardamom and fennel, so every grain tastes deeply earthy. Morels must always be cooked thoroughly; never eat them raw or barely warmed. The common mistake is pouring in the soaking water with its grit, so let it settle and leave the last spoonfuls behind. Chef's tip: slit each morel lengthwise and rinse inside; sand hides in the hollow stems.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the morels
- 2 cups hot water
For the pulao
- 10 ½ oz basmati ricewashed and soaked 30 minutes
- 3 tbsp ghee
- 1 onionthinly sliced
- 1 bay leaf
- 4 cloves
- 1 ⅝ in cinnamon stick
- 1 tsp shahi jeera (caraway)
- 1 tsp ground fennel
- 3 tbsp thick curd (yogurt)
- 1 ¼ tsp salt
- 1 cup waterapproximately, made up with the soaking liquid
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Method
0/7 doneStep 1: Soak ⅞ oz dried morels (gucchi) in 2 cups hot water for 30 minutes. Lift them out, slit lengthwise and rinse inside under the tap. Let the soaking liquid stand so the grit sinks, then pour off the clear part and keep it.
30 minStep 3: Add 1 bay leaf, 4 green cardamom pods, 1 black cardamom, 4 cloves, 1 ⅝ in cinnamon stick and 1 tsp shahi jeera (caraway) and fry 30 seconds until they crackle.
1 minStep 4: Add the morels with ½ tsp ground dry ginger (sonth), 1 tsp ground fennel and 3 tbsp thick curd (yogurt) and cook 5 minutes, stirring, until the curd is absorbed and the morels are hot right through and soft.
5 minStep 5: Measure the clear soaking liquid and make it up with 1 cup water to 550 ml in total. Add to the pot with 1 ¼ tsp salt and bring to the boil; let it bubble 3 minutes so the morels cook thoroughly.
5 minStep 6: Drain 10 ½ oz basmati rice and add it. Boil uncovered on medium for 4–5 minutes until the liquid has dropped below the rice surface and small holes appear.
5 minStep 7: Cover tightly, turn the heat to the lowest and cook 12 minutes. Rest off the heat for 5 minutes, then fluff gently with a fork.
17 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 8 g
- Carbs
- 66 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gucchi pulao take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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