1 cup (200 g) 7 oz Rice, cleaned, drained
50 g (1 3/4 oz) Morel mushrooms (guchhi), soaked in warm water for 1/2 hour, drained
1 cup (200 g) 7 oz Ghee
2 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
3 Green cardamom (choti elaichi)
1 tsp (2 g) Black cumin (shahi jeera) seeds
1/2 cup (60 g) 2 oz Onions, chopped
Salt to taste
2 cups (500 ml) 6 fl oz Water
50 g (1 3/4 oz) Morel mushrooms (guchhi), soaked in warm water for 1/2 hour, drained
1 cup (200 g) 7 oz Ghee
2 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
3 Green cardamom (choti elaichi)
1 tsp (2 g) Black cumin (shahi jeera) seeds
1/2 cup (60 g) 2 oz Onions, chopped
Salt to taste
2 cups (500 ml) 6 fl oz Water
method
1. Heat the ghee in a wok (kadhai); add cinnamon sticks, cloves, green cardamom, black cumin seeds, and onions. Saute till the onions turn light brown. Add the rice and salt. Fry for 3 minutes.
2. Add the mushrooms and water. When the rice mixture comes to the boil, reduce heat and cook covered till the rice is done and the water is absorbed.
3. Serve hot.
2. Add the mushrooms and water. When the rice mixture comes to the boil, reduce heat and cook covered till the rice is done and the water is absorbed.
3. Serve hot.
serving amount
serves: 2 - 4
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