Kanguchhi Pulao (Mushroom pulao)

Kanguchhi Pulao (Mushroom pulao)

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Servings: 6
Calories: 394


  • 11 oz Rice washed, soaked in water
  • 3 1/2 oz Black mushrooms guchhi
  • 5 tbsp Ghee
  • 6 Cloves hung
  • 4 Black cardamom badi elaichi, crushed
  • 6 Green cardamom choti elaichi
  • 3 Cinnamon dalchini, 1 inch sticks
  • 3 Bay leaves tej patta
  • 2 1/2 oz Almonds badaam, blanched
  • a pinch Asafoetida hing
  • Salt to taste
  • 24 floz Water
  • 1 tsp Ginger powder sonth
  • 2 pinches Saffron kesar
  • 1 tsp Garam masala


  • Slit the mushrooms lengthwise and wash well.
  • Heat the ghee in a heavy-bottomed pot; add cloves, black and green cardamom, cinnamon sticks, bay leaves, and almonds. Stir for a few seconds, then add the mushrooms.
  • Add asafoetida and salt; saute for 1 minute, and then add:the rice (drained). Stir gently, add 3 cups water and bring to the boil. Add ginger powder.
  • Mix the saffron in 2 tsp of hot water and crush with a spoon. Add to the rice mixture, cook covered for 15 minutes.
  • When the water is almost absorbed, transfer the pot over an electric hot plate or a griddle (tawa) and cook covered on low heat till the rice is done. Sprinkle garam masala before serving.
Calories: 394 kcal
Carbohydrates: 50 g
Protein: 7 g
Fat: 19g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 32 mg
Sodium: 12 mg
Potassium: 271 mg
Fiber: 5 g
Sugar: 1 g
Vitamin A: 503 IU
Vitamin C: 1 mg
Calcium: 83 mg
Iron: 2 mg
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