Guchhi Pulao - kashmiri pulao

How to make guchhi pulao
easy recipes guchhi pulao/ kashmiri pulao recipe
guchhi pulao recipe

Kangach (guchhi) Pulao
Morel pulao
Basmati rice                                400 gm
Morels                                         100gm
Oil/ghee                                      1 tbsp
Green Cardamom                        6
Green Cardamom                        2
Clove                                          12
Bay Leaf                                     2
Almonds                                    50 gm
Salt                                             to taste
Turmeric Powder                       ½ tsp
Dry ginger Powder                    ½ tsp
Saffron                                       1 gm
Water                                         800 ml

Wash the Basmati rice several times and keep aside for 30 minutes. Wash and cut the morels.
How to make kashmiri guchhi pulao?
Heat the oil/ghee in a heavy-bottom pan. add the whole spices  followed by almond and sauté for 2 minutes. Add the morels and sauté for another 2 minutes.
Now add the soaked rice and sauté till it becomes translucent.
Add 800ml water, salt, turmeric powder, gry ginger powder and saffron. Mix well and cover it with a lid. Cook till the water disappeared and the rice & morels are completely cooked.  
Serve hot with some curry
Defining Features
Colour – yellow
Spice – Medium (5/10)

Texture – Rice should be separated and flavourful

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