Guchhi Dum Pulao Recipe

By | Published | Mothers Day, Pulao | No Comment

25 gm guchhi-dried (dried mushrooms)
2 gm mace
3/4 cup par boiled rice
1/2 cup broccoli
1/2 cup zucchini yellow
1 or 2 bayleaf
3 tsp basil
4 tsp roasted channa powder
3 tsp chopped ginger
3 tsp garlic browned
1/2 tsp black cardamom
1/2 tsp cinnamon
2.5 tbsp soya milk
2 tsp coriander fresh
2 tsp fresh green chillies
3 tbsb chopped onion
3 tsp ghee
1 tsp pine nuts
a few strands saffron
salt to taste

Wash the guchhi thoroughly, then boil. Now, cut the tail off. Strain and retain the water to attain guchhi ka jhol.
Prepare the stuffing for the guchhi by mixing basil, ginger, garlic, roasted channa powder and pine nuts. Now stuff the guchhi.
In a pan saute all the khada masala- bay leaf, cardamom and cinnamon with little oil. Add onions, green chillies, vegetables and then the guchhi and keep separately.
In a lagan put the jhol, then the rice , then the saute mixture . Repeat the procedure once.
Top up with soya milk, flavored with saffron, the left over jhol, green chillies, coriander, little bit of chopped morels and ghee.
Finally cover the lid with dough and seal it. Cook on the grill for a period of 10- 15 minutes. Serve hot with pickle or papad.

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