Morel Mushroom Pilau (Kashmiri Gucchi Pilau)
A fragrant, traditional Kashmiri dish, Morel Mushroom Pilau (also known as Gucchi Pilau) brings together the earthy richness of morel mushrooms with delicately spiced basmati rice. This vegetarian delight, made with aromatic spices and saffron, is perfect for special occasions or as a flavorful weeknight dinner.
Preparation Time:
Prep: 5 minutes
Cook: 20 minutes
Serves: 6
Dietary Info:
Vegetarian
Contains nuts (almonds)
Ingredients:
| Ingredient | Quantity |
|---|---|
| White basmati rice | 300g |
| Saffron strands | ¼ tsp |
| Screw pine water (or rosewater/jasmine water) | 1 tsp (or 1 tbsp) |
| Fresh morel mushrooms | 150g |
| Ghee or rapeseed oil | 75g or 3-4 tbsp |
| Onion, sliced | ½ |
| Ginger, sliced into thin strands | 3cm piece |
| Black cardamoms, lightly crushed | 4 |
| Green cardamoms, lightly crushed | 6 |
| Cassia bark, broken | 10cm piece |
| Cloves | 6 |
| Dried bay leaves | 3 |
| Almond slivers | 75g |
| Salt | 1 tsp |
| Cold water | ¾ litre (750 ml) |
| Garam masala | 1 tsp |
| Fresh coriander leaves, chopped | For garnish |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Fat | ~15g |
| Carbohydrates | ~40g |
| Protein | ~6g |
| Fiber | ~2g |
| Sodium | ~400 mg |
Instructions:
-
Rinse the Rice:
Begin by thoroughly washing the basmati rice in several changes of cold water until the water runs clear. This step ensures that any excess starch is removed, which helps to keep the grains separate and fluffy after cooking. Once washed, set the rice aside to drain. -
Soak the Saffron:
In a small bowl, soak the saffron strands in the screw pine water (or rosewater or jasmine water, depending on your preference). Allow the saffron to steep in the fragrant water while you prepare the rest of the ingredients. This will infuse the water with the beautiful golden color and aroma of saffron. -
Prepare the Morel Mushrooms:
Rinse the morel mushrooms gently under cold water to remove any dirt or grit. Once clean, cut each mushroom in half lengthways. These mushrooms add a distinct earthy flavor to the dish, and halving them ensures that they cook evenly and retain their delicate texture. -
Heat the Ghee and Whole Spices:
In a wide, heavy-bottomed saucepan, heat the ghee (or rapeseed oil if preferred) over medium heat. Once hot, add the black cardamoms, green cardamoms, cassia bark, cloves, and dried bay leaves. Stir the spices for a few minutes until they release their fragrant aroma. The warm, woody scent signals the perfect time to move on to the next step. -
Cook the Onion and Ginger:
Add the sliced onion to the saucepan and cook, stirring occasionally, for about 5 minutes. The onion should soften and begin to caramelize, bringing out its natural sweetness. Next, stir in the ginger strands, allowing them to cook for an additional minute until their fragrance mingles with the other spices. -
Sauté the Mushrooms and Almonds:
Now add the prepared morel mushrooms and almond slivers to the pan. Sauté for a couple of minutes until the nuts turn a light golden brown. The mushrooms will also begin to soften, releasing their earthy essence into the dish. -
Combine the Rice:
Stir the washed basmati rice into the mushroom mixture. Sauté the rice gently for 2-3 minutes until the grains become glossy and slightly translucent. This step helps to coat the rice in the flavorful oils and spices, adding depth to the final dish. -
Add the Saffron and Water:
Pour the saffron-soaked water into the rice mixture, ensuring that the saffron strands are evenly distributed. Add the salt and cold water to the pan, then stir gently to combine. Bring the mixture to a boil over medium heat. -
Cook the Pilau:
Once the water reaches a boil, reduce the heat to its lowest setting. Cover the saucepan with a tight-fitting lid, and allow the rice to cook undisturbed for about 15 minutes. During this time, the rice will absorb the water, becoming tender and infused with the flavors of saffron, mushrooms, and spices. -
Check for Doneness:
After 15 minutes, remove the lid and check the rice. To do this, press a couple of grains between your fingers; the rice should be soft yet firm to the bite. If needed, cover and let it steam for a few more minutes. -
Final Garnish:
Once the rice is cooked to perfection, remove the pan from the heat and set aside for 5 minutes. Just before serving, sprinkle the pilau with garam masala and garnish with freshly chopped coriander leaves for an extra burst of flavor and freshness.
Serving Suggestions:
Morel Mushroom Pilau pairs wonderfully with cooling yogurt raita or a fresh cucumber salad. It can be served as a main course or as part of a larger spread, accompanied by vegetarian curries, pickles, and naan. The richness of the ghee and the deep, earthy flavor of morel mushrooms make this pilau a standout dish for any special occasion or a delightful way to elevate an everyday meal.
