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Gucchi Pecan Nut Pulao

Rrecipe

Ingredients

  • 6-8 dried morrels (gucchi), soaked in warm water for 20-25 minutes and drained
  • 10-12 American Pecans + for garnish
  • 1½ cups Basmati rice, soaked for 30 minutes and drained 
  • 2-3 tbsps ghee 
  • 1 tsp caraway seeds 
  • 3-4 green cardamoms
  • 5-6 black peppercorns
  • 4-5 cloves
  • 1 inch cinnamon stick 
  • 2 bay leaves
  • 2 large onions, thinly sliced
  • 10-15 saffron strands
  • Salt to taste
  • 3 cups vegetable stock
  • Fresh coriander sprigs for garnish
     

Process

  1. Heat ghee in a deep non-stick pan. Add caraway seeds, green cardamoms, black peppercorns, cloves, cinnamon and nay leaves and sauté till fragrant.
    Add onions and sauté till light golden.
  2. Add American Pecans, morrels and mix well.
  3. Add rice, saffron, salt and sauté for 2-3 minutes.
  4. Add vegetable stock and allow to boil.
  5. Lower the heat, cover and cook for 10-15 minutes. Set aside for 10-15 minutes.
  6. Transfer in a serving plate, garnish with coriander sprigs and serve hot.

Preparation Time: 10-15 minutes
Cooking Time: 35-40 minutes
Cuisine: Indian