Rice with Mushrooms, Dried Fruit, Nuts, and Spices.
Serves: 3-4
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Ingredients
8 to 10 morel or chestnut mushrooms (dried or fresh)
2 tablespoons vegetable oil or ghee
1 tablespoon raisins
1 tablespoon blanched almonds
2 black cardamom pods, seeds crushed and husks discarded
4 cloves
2 bay leaves
1 cup basmati rice, washed and drained
1⁄4 teaspoon turmeric Salt to taste
2 cups hot water
For dried mushrooms, wash and soak in warm water for 15 minutes, covered, or until they’re plump. Drain, then squeeze out excess water. For fresh mushrooms, wash well and slice.
In a saucepan, warm the oil or ghee over high heat. Add the raisins and almonds; fry until the almonds start to golden, about 1 minute. Transfer the raisins and almonds to a small bowl. Reduce the heat to low; add the cardamom, cloves, and bay leaves and fry for a few seconds. Turn the heat to high, add the mushrooms, cook for 3-4 minutes.
Add the rice and turmeric; fry gently until shiny, about 2-3 minutes. Season with salt. Pour in water and bring to the boil. Reduce heat to low, cover the pan tightly, and simmer for 10 minutes—don’t open lid. Turn o the heat and leave covered for 5 minutes. Remove the lid, u with a fork, sprinkle with the fried raisins and almonds, and serve.
