By Binita Das

Serves - 1-2 people

Prep time - 20 mins

Cooking time - 40 mins

Ingredients:

8-10 dried Gucchi AKA Morel mushrooms

200g Basmati rice

2 pc Star anise

1 inch Cinnamon stick

3 pcs green cardamom

4 pcs cloves

1 pc black cardamom

½ tsp turmeric

½ tsp chilli powder

½ tsp Kashmiri chilli powder

3 tbsp Ghee

1 pinch Saffron (optional)

400g water for cooking

Salt to taste

Process:

• Wash the rice with lots of water. Then soak the rice with fresh water for 20 mins.
• Wash the mushrooms with plenty of water then soak in lukewarm water for 10-12 mins.
• Heat ghee in a pot. Add the whole spices and let them bloom.
• Squeeze all the water out from the mushrooms. Add the mushroom into the pot.
• Fry them on medium heat for 5 mins.
• Add the drained rice and the dry spice. Fry the rice for a good 7-8mins on medium heat.
• Add the saffron and mix.
• Add the measured water, salt, mix  and cover the pot. 

• Cook the Pulao on medium to high heat for 12 mins then lower the heat and cook for another 10 mins. 
• Once done, switch off the heat and keep it covered for 5 mins before serving.