Kashmiri Gucchi Pulao

Ingredients

• 🧀Yogurt2 cups, whisked
  
• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion1, thinly sliced
  
• 🌶️Green Chili2, slit
  
• 🧈Ghee2 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌶️Whole Garam Masala Spices1 tsp
  
• 🌶️Saffrona pinch, soaked in warm milk
  
• 🍄Mushrooms250 g, quartered
  

Optional extras

• 🌿Fresh Cilantro2 tbsp, chopped
  

Instructions

1. 1

   Rinse the mushrooms in three changes of water and soak 20 minutes; drain well so the grains fry, not steam.

2. 2

   Melt ghee over medium flame, toast the whole spices briefly, then add the sliced onions.

3. 3

   Brown the onions properly, stir in ginger garlic paste, then bloom the powdered spices in the fat.

4. 4

   Tumble in the saffron, let it soften in the masala, then add the rice and toast it for two minutes, stirring.

5. 5

   Pour in hot water (1:1.5 for biryani-style, a little less for pulao), add salt, bring to a boil and cook covered on the lowest flame till the water is gone; rest 10 minutes, then fluff with a fork.