Instructions:
Preparation of Morels :
1
- Soak the morel mushrooms in 1 liter of water , for 2/3 hours.
- Soak rice in water for 1 hour.
- After 2/3 hours , take out the morels and keep this water aside. Slit them lengthwise into half or more according to the size of the morel and then rinse them under running water. Now take the water the morels were soaked in and strain it a few times through a very fine strainer or muslin cloth to remove any sand traces. Keep the water and the morels aside.
Cooking:
2
- Heat oil in a large pan or pot.
- Add ginger, garlic, and whole spices (black pepper, cloves, cinnamon, and cardamoms ). Saute until fragrant.
- Add chopped onions and green chillies. Cook until the onions are golden brown.
- Stir in yogurt and cook until it releases its oil.
- Add the soaked morels and sauté until they become slightly firm but not burnt.
- Now add the pre-soaked rice and mix well with the mushrooms and spices.
- Season with salt and garam masala.
- Pour in the strained morel soaking water and bring to a boil.
- If there is any remaining soaking water, set it aside for later use if needed .
- Cover the pot with a tight-fitting lid and place a heavy object on top to seal in the steam.
- Cook on low heat for about 10 minutes or until the rice is fully cooked.
Finishing and Garnishing:
3
- Once the rice is cooked, check for doneness. If it needs more moisture, add a little of the reserved morel soaking water.
- Fluff the rice gently with a fork.
- Serve hot, garnished with fresh mint leaves.
- Enjoy this traditional recipe as a main course for special occasions.
4
- Prep Time – 10 minutes
- Soak time – 2/3 hours
- Cook time – 40 minutes
- Course – Main
- Servings – 3/4 people