Far from designer fashion labels, gucchi are a spongy mushroom found in the Himalayan region and are highly prized. Served here with rice and yoghurt sweetened with lilly pillies and desert limes.

Serves
2

Preparation

15min

Cooking

25min

Skill level

Easy
By
Average: 1 (1 vote)
Yum

Ingredients

  • 200 g (1 cup) aged basmati rice
  • 20 g dried morels, soaked in 1 cup warm water for 30 minutes
  • 4 stems three-cornered garlic, flowers reserved (or garlic chives)
  • 2 tbsp vegetable oil
  • 1½ tsp cumin seeds
  • 2 small bay leaves
  • ½ star anise
  • 2 green cardamom pods
  • 1 black cardamom pod
  • ¼ cinnamon stick
  • 1½ tsp turmeric powder
  • 2 tsp Kashmiri chilli powder
  • salt, to taste

Raita

  • 200 g plain Greek–style yoghurt
  • 5 lilly pillies, halved
  • 10 g desert limes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time: 30 minutes

  1. Wash the rice once, drain and set aside. Drain the soaked morels and reserve the soaking water. Cut the three–cornered garlic into 4-cm pieces.
  2. Heat the vegetable oil in a heavy–based saucepan over medium–high heat. Add the bay leaves and whole spices and stir for a few seconds or until fragrant. Add the three-cornered garlic, turmeric, chilli powder, morels and a pinch of salt. Stir for 2-3 minutes or until the morels are well-coated in the spice mixture. Add the reserved morel soaking water and bring to a simmer. Add the basmati rice and stir until well combined. Cover and simmer over low heat for 15-20 minutes or until the rice has absorbed all of the liquid and is tender.
  3. Meanwhile, for the raita, place the yoghurt in a serving dish, season with salt and top with the lilly pillies and desert limes. Garnish the pulao with any reserved garlic flowers.

 

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Photography by Andrew Dorn.