Recipe for Kashmiri Gucchi Pulao
The preparation is a patient, deliberate process. First, the dried gucchi must be cleaned thoroughly, as they are often caked with soil from their wild origins. “You trim the ends, wash them multiple times, then soak them in hot water,” Vanika explains. This soaking water transforms into a deeply umami-rich broth, never discarded, but used as a base for cooking the rice. She remembers her mother reserving even the mushroom trimmings, using them to make broths — an example of a sustainability mindset deeply ingrained in Kashmiri households long before it became a global trend. The rice is just as significant as the mushrooms. Vanika’s grandmother often used mushk budji, a short-grain, aromatic variety that once dominated Kashmiri kitchens but the grain is rarely found today, and when it is, it’s reserved for weddings and special occasions. As the pot heats, Vanika adds ghee, watching as it melts and shimmers. Whole spices follow — black cardamom, cinnamon, bay leaf, shahi zeera — each one toasting briefly in the hot fat, releasing its heady aroma. Then, …
