Gucchi Pulao is a rich and aromatic rice dish made with the rare and earthy gucchi mushrooms, also known as morel mushrooms. This gucchi mushroom It is often made on special occasions due to the rarity and cost of gucchi. The pulao is mildly spiced and pairs well with raita or a light curry.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Kashmiri, North Indian

Ingredients

  • 20 or (25 grams) morel mushrooms ((gucchi mushrooms))
  • 2 cups water (- for soaking gucchi, for aged basmati rice add 2¼ to 2½ cups)
  • 3 tablespoons ghee
  • 2 green cardamoms
  • 2 to 3 cloves
  • 1 black cardamom
  • 1 inch cinnamon stick
  • 1 tej patta
  • ½ teaspoon cumin seeds (or shahi jeera)
  • 1 cup onions (- thinly sliced)
  • 1 cup (180 grams) basmati rice
  • 2 cups morel mushrooms soaking water (or add 2½ cups if needed, can use fresh water instead)
  • salt (as required)
  • 12 to 15 saffron strands
  • 1 tablespoon warm water

Method

Soaking Rice

  1. Rinse and soak basmati rice in water for 20 to 30 minutes. Once soaked, drain the water and set the rice aside.

Preparing Gucchi Mushrooms

  1. Soak the gucchi mushrooms in warm water for 2 to 3 minutes. Drain water.
  2. Trim off the lower part of the stalk to remove any dirt, then rinse the mushrooms several times under running water using a bowl.
  3. After cleaning, soak the mushrooms in hot water for 30 minutes.
  4. Once soaked, drain the mushrooms and chop them into smaller pieces if needed.
  5. Filter the soaking water through a fine strainer to remove any grit or mud, and set this water aside for later use.

Frying Whole Spices & Sautéing Onions

  1. In a large pan or pressure cooker, heat ghee over medium heat.
  2. Add the whole spices: green cardamoms, cloves, black cardamom, tej patta (bay leaf), cinnamon stick, and cumin seeds.
  3. Fry them for about 15 to 30 seconds, or until they release their aroma.
  4. Add thinly sliced onions to the pan and sauté them until they turn golden brown and caramelized, which should take about 8 to 10 minutes.
  5. Once the onions are golden, remove 1 to 2 tablespoons of the fried onions for garnish and set them aside.

Sautéing Morel Mushrooms

  1. Add the soaked morel mushrooms to the pan and sauté them on low to medium-low heat for 3 to 4 minutes, allowing them to absorb the flavors of the spices and ghee.

Making Gucchi Recipe

  1. Add the soaked and drained basmati rice to the pan and sauté it for a minute or two, gently mixing it with the mushrooms and spices. Add salt to taste.
  2. Pour in the reserved mushroom soaking water and stir gently.
  3. Cover the pan with its lid and reduce the heat to medium-low.
  4. Let the rice cook until tender and all the water is absorbed, which will take about 15 to 20 minutes.

Adding the Saffron Water

  1. While the rice is cooking, soak saffron strands in warm water.
  2. Once the pulao is done, drizzle the saffron-soaked water over the cooked rice.
  3. Gently fluff the rice and mix the saffron water through the cooked rice for added aroma and color.

Garnishing and Serving

  1. Finally, garnish the pulao with the fried onions you set aside earlier.
  2. Serve the Morel Mushroom Rice hot with a side of yogurt or your favorite raita.

Storage

  1. Store leftovers in an airtight container in the fridge and consume within 1 day. Reheat gently with a splash of water to retain moisture.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.