Morel Pilaff | Recipe

There are many kinds of pilaff prepared in India. Some trace their roots to central Asia, where rice and meats are cooked with condiments. Others believe that Indian pilaff is a more elaborate dish, far more aromatic and flavourful than its Asian counterparts. There are many recipes for vegetarian pilaffs but the morel pilaff is at the top of the pile because of the use of these exotic mushrooms.

Preparation Time

15 minutes, plus soaking time

Cooking Time

30–35 minutes

Serves

4

Ingredients

4 cups long-grain rice, soaked in water for 30 minutes

¾ cup dried morels

1 large onion, finely sliced

3 tablespoons ghee, plus extra for greasing

½ teaspoon black cumin seeds

¼ teaspoon green cardamom seeds

½ teaspoon ground cumin

1 teaspoon yellow chili powder

2–3 blades of mace

1 teaspoon heavy (double) cream

1 small sprig mint leaves, chopped

1 small sprig coriander leaves, chopped

2 fresh green chillies, de-seeded, and chopped

Few strands of saffron, soaked in a little milk

Salt, to taste

Directions

1. Soak the morels in hot water for 1 hour, then drain and wash thoroughly to remove any grit. Squeeze dry, slice and set aside.
2. Heat a little oil in a skillet (frying pan), add the onions and cook for about 10 minutes over medium heat, until browned. Set aside.
3. Bring 8 cups water to the boil in a large pan, add the rice, and cook for 20 minutes, until al dente. Drain and set aside.
4. Heat the ghee in a skillet (frying pan) over medium heat, add the cumin and cardamom seeds and, when these begin to sputter, add the sliced morels. Add the dried spices and some salt, to taste, and fry for about 2 minutes. Reduce the heat and stir in the cream, then remove from the heat.
5. Grease the base and sides of a large, heavy-based pan with a little ghee and cover the bottom of the pan with a layer of rice. On top of this add a layer of morels. Repeat the layering, until both the rice and morels are used up. Scatter the mint, coriander leaves, chillies, and saffron on top, then cover with a tight-fitting lid and cook over very low heat for about 10 minutes. Garnish with the browned onions just before serving.