गुच्ची पुलाव | Gucchi Pulao | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A traditional pulao which comes from Kashmir and is made with gucchi mushrooms, some basic spices and gets done quickly. Try it soon!

GUCCHI PULAO

Ingredients

5-6 morel mushrooms (gucchi), washed and soaked for 20 minutes
1½ cups Basmati rice, soaked for 20 minutes and drained
2 tbsps ghee
3 green cardamoms
1 inch cinnamon stick
2 star anise
3-4 cloves
1 black cardamom
2 bay leaves
¼ tsp Kashmiri red chilli powder
A pinch of turmeric powder
Salt to taste
A large pinch of saffron

Method

1. Heat ghee in a pan, add green cardamoms, cinnamon stick, star anise, cloves, black cardamom and bay leaves and sauté till fragrant.
2. Add gucchi and sauté for a minute. Add rice and mix and sauté for a minute more.
3. Add ¼ tsp Kashmiri red chilli powder, a pinch of turmeric powder, salt, and mix well. Add saffron and mix.
4. Add 3 cups water, mix and cook till the mixture comes to a boil. Reduce the heat to low, cover and cook for 10-15 minutes or till the rice is cooked completely.


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