Guchhi Pulao - kashmiri pulao
How to make guchhi pulao
easy recipes guchhi pulao/ kashmiri pulao recipe
guchhi pulao recipe
Kangach (guchhi) Pulao
Basmati rice 400 gm
Oil/ghee 1 tbsp
Green Cardamom 6
Green Cardamom 2
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
Colour – yellow
Spice – Medium (5/10)
Texture – Rice should be separated and flavourful
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