Gucchi, Khumb & Fresh Black Truffle Pilau Recipe

Name: Gymkhanas Gucchi, Khumb & Fresh Black Truffle Pilau Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups Basmati Rice; 0.5 cups Gucchi Mushrooms (Dried Morels); 1 cup Button Mushrooms; 1 piece Fresh Black Truffle; 1 medium Onion; 2 cloves Garlic; 1 tsp Ginger; 3 cups Vegetable Broth; 2 tbs Olive Oil; to taste Salt; to taste Black Pepper; 2 tbs Fresh Parsley

Inspired by Gymkhana

Time1h

Serves4

Make Gucchi, Khumb & Fresh Black Truffle Pilau Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pilau Ingredients

1 1/2 cups Basmati Rice

1/2 cups Gucchi Mushrooms (Dried Morels)

1 cup Button Mushrooms

1 piece Fresh Black Truffle

1 medium Onion

2 cloves Garlic

1 tsp Ginger

3 cups Vegetable broth

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

2 tbs Fresh parsley

Method

Cooking Instructions

Prepare the Ingredients

Soak the dried gucchi mushrooms in warm water for about 30 minutes until they are rehydrated. Drain and set aside. Clean and slice the button mushrooms, and finely chop the onion, garlic, and ginger.

Sauté the Aromatics

In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Then, add the garlic and ginger, and cook for another minute until fragrant.

Cook the Mushrooms

Add the rehydrated gucchi mushrooms and sliced button mushrooms to the pan, stirring well. Season with salt and black pepper to taste. Sauté for about 5-7 minutes until the mushrooms are tender.

Add the Rice

Stir in the basmati rice, ensuring it is coated with the oil and mushroom mixture. Cook for another 2 minutes.

Add the Broth

Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and let it simmer for about 15-20 minutes or until the rice is cooked and liquid is absorbed.

Finishing Touches

Once the rice is cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork, and then grate fresh black truffle over the top. Garnish with chopped fresh parsley before serving.