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How To Make Gucchi Pecan Nut Pulao
Gucchi Pecan Nut Pulao Recipe: Enjoy a comforting bowl of Guchhi Pecan Pulao, featuring tender basmati rice infused with the savory essence of guchhi mushrooms and the nutty crunch of pecans. This flavorful dish is perfect for a cozy dinner or a festive gathering, showcasing a blend of ingredients that complement each other beautifully.
- Total Cook Time 55 mins
- Prep Time 15 mins
- Cook Time 40 mins
- Recipe Servings4
- Easy
Ingredients of Gucchi Pecan Nut Pulao
- 6-8 dried morrels (gucchi), soaked in warm water for 20-25 minutes and drained
- 10-12 American Pecans + for garnish
- 1½ cup American Pecans + for garnish
- 2-3 tbsp ghee
- 1 tsp caraway seeds
- 3-4 green cardamoms
- 5-6 black peppercorns
- cloves
- 1 inch cinnamon stick
- 2 bay leaves
- 2 large onions, thinly sliced
- 10-12 saffron strands
- Salt to taste
- 3 cups vegetable stock
- Fresh coriander sprigs for garnish
How to Make Gucchi Pecan Nut Pulao
HideShow Media1.
Heat ghee in a deep non-stick pan. Add caraway seeds, green cardamoms, black peppercorns, cloves, cinnamon and nay leaves and sauté till fragrant.
2.
Add onions and sauté till light golden.
3.
Add American Pecans, morrels and mix well.
4.
Add rice, saffron, salt and sauté for 2-3 minutes.
5.
Add vegetable stock and allow to boil.
6.
Lower the heat, cover and cook for 10-15 minutes. Set aside for 10-15 minutes.
7.
Transfer in a serving plate, garnish with coriander sprigs and serve hot.