1 1/2 cups (300 g) 11 oz Rice, washed, soaked in water
100 g (3 1/2 oz) Black mushrooms (guchhi)
5 tbsp (75 g) 2 1/2 oz Ghee
6 Cloves (hung)
4 Black cardamom (badi elaichi), crushed
6 Green cardamom (choti elaichi)
3 Cinnamon (dalchini), 1 inch sticks
3 Bay leaves (tej patta)
5 tbsp (75 g) 2 1/2 oz Almonds (badaam), blanched
a pinch Asafoetida (hing)
Salt to taste
3 cup (750 ml) 24 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
2 pinches Saffron (kesar)
1 tsp (2 g) Garam masala
100 g (3 1/2 oz) Black mushrooms (guchhi)
5 tbsp (75 g) 2 1/2 oz Ghee
6 Cloves (hung)
4 Black cardamom (badi elaichi), crushed
6 Green cardamom (choti elaichi)
3 Cinnamon (dalchini), 1 inch sticks
3 Bay leaves (tej patta)
5 tbsp (75 g) 2 1/2 oz Almonds (badaam), blanched
a pinch Asafoetida (hing)
Salt to taste
3 cup (750 ml) 24 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
2 pinches Saffron (kesar)
1 tsp (2 g) Garam masala
method
1. Slit the mushrooms lengthwise and wash well.
2. Heat the ghee in a heavy-bottomed pot; add cloves, black and green cardamom, cinnamon sticks, bay leaves, and almonds. Stir for a few seconds, then add the mushrooms.
3. Add asafoetida and salt; saute for 1 minute, and then add:the rice (drained). Stir gently, add 3 cups water and bring to the boil. Add ginger powder.
4. Mix the saffron in 2 tsp of hot water and crush with a spoon. Add to the rice mixture, cook covered for 15 minutes.
5. When the water is almost absorbed, transfer the pot over an electric hot plate or a griddle (tawa) and cook covered on low heat till the rice is done. Sprinkle garam masala before serving.
2. Heat the ghee in a heavy-bottomed pot; add cloves, black and green cardamom, cinnamon sticks, bay leaves, and almonds. Stir for a few seconds, then add the mushrooms.
3. Add asafoetida and salt; saute for 1 minute, and then add:the rice (drained). Stir gently, add 3 cups water and bring to the boil. Add ginger powder.
4. Mix the saffron in 2 tsp of hot water and crush with a spoon. Add to the rice mixture, cook covered for 15 minutes.
5. When the water is almost absorbed, transfer the pot over an electric hot plate or a griddle (tawa) and cook covered on low heat till the rice is done. Sprinkle garam masala before serving.
serving amount
serves: 4 - 6
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