Gucchi Quinoa Pulao Recipe

Team Foodhall

Serves 4
Preparation Time – 10min
Cooking Time – 40-45min

• Morel mushroom – 1 cup (soaked, washed and drained)
• Tri colored Quinoa (soaked) – 2 cups
• Whole spices – 4 cloves, 2 bay leaves, 2 sticks cinnamon, 4 green cardamom, 1 star anise
• Onion chopped – 2 teaspoon
• Garlic chopped – 2 teaspoon
• Olive oil – 1 tablespoon
• Saffron infused Ghee – 2 tablespoon
• Salt – as required
• Golden fried onion – 1/2 cup
• Fresh Coriander chopped – 2 tablespoon, for garnish

1) Wash 2 cups of tri coloured quinoa and soak it in water for one hour
2) In a pan, heat oil on medium heat and temper with whole spices. Add chopped onion & garlic, allow it to sweat
3) Add the morel mushrooms, sauté for few minutes. Boil 2 & 1/2 cups of water and keep it ready
4) Pour the hot water over the sautéed morels and add the soaked quinoa, reduce the flame and cover with a tight lid for 20 minutes or until the quinoa is 90% cooked. Add more water, if required and cook until all water is absorbed
5) Drizzle 2 tsp Saffron infused ghee, and top the partially cooked quinoa with few spoons of golden fried onions and fresh coriander. Cover for another 10 minutes for all the flavours to infuse together
6) Fluff the quinoa pulao gently and garnish with the remaining fried onions and coriander. Drizzle with more saffron ghee, if required

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