Gucchi pulao, also known as morelmushroom pulao, is a delectable North Indian rice dish celebrated for its richand earthy flavours. The star ingredientof this dish is the Gucchi mushroom, a very delicate and exclusive wildmushroom found in the Himalayan region during the spring season.
Ingredients:
BasmatiRice - 250 Kgs
Jeera – 2 gms
Cardamon – 1 gms
Cinnamon stick - 1 gms
Cloves – 1gms
Bay Leaf – 2 nos
Butter – 100 gms.
Milk – 1 ltr
Water – 1 ltr
Saffron - 1 gms
Pure ghee - 110 gms
Brown onion – 100 gms
Gucchi Mushroom – 40 grms
Method:
Soak rice in the water for ½ hour& keep aside. Heat oil and all wholespices, let it crackle and then add water, milk, butter. Let it come to boil & then add rice to it. Once it comes to simmering and water isabsorbed add pure ghee, gucchi mushroom and brown onion and saffron and put itfor Dum by covering it with foil. Placeit on full flame once steam is built, foil is puffed, reduced the flame tominimum and Dum it for 4 mins and then put if off. Open the container after 40 mins & servehot.