Gucchi, Khumb & Fresh Black Truffle Pilau Recipe

Cooking Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Add the Rice

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

5. 5

   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.

6. 6

   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.