Name: Biryani with Stuffed Morels
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: For 2 people as a one-dish meal; otherwise for 4
Cuisine: India
Ingredients: 2 tbsp finely chopped coriander/cilantro leaves, or chopped chives; 2 shallots, finely sliced; 112–170 g/4–6 oz hard cheese, grated; or paneer, ricotta, or other soft creamy cheese; ¼ tsp saffron powder or turmeric; 2 tbsp ghee/clarified butter or olive oil; ½ tsp sugar (optional); 170 ml/6 fl oz/¾ cup water; ½–1 tsp ground cumin; ½ tsp ground cumin; A pinch of salt; 225 g/8 oz/1 cup Basmati, Texmati, or other good long grain rice; 2 cloves; 2 tbsp ground almonds; 2 green cardamoms; 1.4 litres/2½ pints/6¼ cups water; 8 tbsp (not levelled) plain yogurt; Salt and pepper; 2 green chillies, de-seeded and finely chopped; 12–16 large fresh or dried morels; 2 cloves garlic, finely sliced; ¼ tsp ground cinnamon; ¼ tsp salt; 1 tsp chopped ginger; 1 tsp ground coriander; ¼–½ tsp yellow or red chilli powder

Preparation info

For
2
people as a one-dish meal; otherwise for 4

Difficulty
Medium
Ready in
1 hr

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is my top favourite among biryanis. I watched it being prepared and cooked by Chef Mohammed Rais in the kitchens of the Maurya Sheraton in New Delhi, and wrote down the recipe very precisely. Unfortunately I can’t afford to cook it too often, because morels are some of the most expensive mushrooms there are. But for a rather special occasion this makes an excellent first-course dish, to be followed (I suggest) by grilled meat or fish and salad. It is just as good as a main course, but