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Gucchi Pulao Recipe

Gucchi Pulao Recipe

Gucchi Pulao Recipe

Prep Time 10 minutes
Cook Time 25 minutes
RESTING TIME 40 minutes
Total Time 1 hour 15 minutes
Cuisine Kashmiri
Servings 4
Calories 327 kcal


  • 50 g Dried Gucchi Mushrooms
  • 1 cup Basmati Rice
  • 4 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 3-4 Green Cardamoms
  • 2-3 Cloves
  • 1 Black Cardamom
  • 1 Cinnamon Stick
  • 1 cup Sliced Onions
  • 1 tsp Salt


  • Wash the mushrooms very well with water and soak them in 2 cups of water for an hour. 
  • Rinse the rice with water and soak it in 3-4 cups of water for 30 minutes.
  • Heat 2 tablespoons of ghee in a pan over medium heat.
  • Squeeze the soaked Gucchi well and add them to the pan. Saute for 2-3 minutes and remove on a plate. Keep them aside.
  • Add the remaining 2 tablespoons of ghee to the same pan.
  • Once the ghee is hot, add cumin seeds, cloves, green cardamoms, black cardamom, and cinnamon stick, and let them crackle for 3-4 seconds.
  • Add onions to the pan and saute until they turn light brown in color, stirring frequently.
  • Drain the water from the rice and add the rice to the pan along with sauteed Gucchi, salt, and the water in which the mushrooms were soaked.
  • Stir gently. Reduce the heat to low.
  • Cover the pan with a tight-fitting lid and cook undisturbed for 20-25 minutes until the rice is cooked and all the liquid is absorbed.
  • Remove the pan from heat and let it rest for 5 minutes. Open the lid and fluff the pulao gently with a fork.
  • Serve hot.

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