RECIPES - Rice
KASHMIRI MOREL PULAO
Morels are distinctive with their honeycomb caps are as much an epicurean delight (and acquired taste) as are truffles. Here’s a beautiful picture that shows you how they easily lend themselves to stuffing and look beautiful when presented. As they are unavailable here in Australia, we have adapted this celebration dish that you can try with Red Peppers instead. Like all good dishes, there are a few steps in this dish but it will be worth the effort.
Soak 2 cups Basmati Rice for 40 minutes.
Boil 2 litres water with 3 bay leaf, 6 green cardamoms, 2” cinnamon, 4 cloves, 2 teaspoons salt. When it begins to boil add the soaked 2 cups Basmati rice and ½ tablespoon ghee. Cover with a lid and cook for 3 minutes.
Strain. Remove whole spices if you don’t like to be surprised with a spicy bite!
MUSHROOMS ( or Red Peppers)
Stuff 4 morel mushrooms (or halved and scooped red peppers) with a mixture of grated cheese if using the mushroom (or ricotta if using the peppers) and seeds from ½ pomegranate, 1 tablespoon chopped coriander leaves and green chilli, 1 teaspoon grated ginger, ½ teaspoon garam masala.
Melt ½ tablespoon ghee; add 2 tablespoons cream, 2 tablespoons grated cheese, 1 teaspoon chaat masala, and 2 tablespoons water. Add stems of mushroom and chopped coriander. Gently cook for 2 minutes.
Heat a heavy base pan then add 1 tablespoon ghee, empty the par-cooked rice and place stuffed mushrooms (red peppers) on it.
Pour over the cream cheese sauce.
Allow to sit, covered, for 5 minutes so the flavours meld.