Ingredients

Rice (pick, wash in running water, soak for 15 minutes) - 300gm (1 1/2 cups)

Gulaab jal (rose water) - 15ml (1 tbsp)

Lemon juice - 15ml (1 tbsp)

Salt

Ginger (juliennes) - 20gm (2" piece)

Green chilies (seed and finely chop) - 2

Fresh mint; chopped - 15gm

Coriander leaves; chopped - 15gm (1 / 4 cup)

Fried morels (1/8" thick roundels) - 20gm (3 / 4 oz)

Saffron - 2 tsp

Milk - 3 tbsp

The bouquet garni

Green cardamom - 10

Cloves - 5

Black cardamom - 3

Cinnamon - 1"

Javitri (mace)  - 3 blades

Star anise - 1

Dried rose petals - 36

Black peppercorns - 12

The guchchi (Morels)

Guchchi (large / medium, respectively) - 16 (20)

Paneer (grated) - 60gm (2 oz)

Processed cheese (grated) - 30gm (1 oz)

Ginger (finely chop) - 5gm (1/2" piece)

Green chilies (seed and finely chop) - 2

Shahi zeera (royal or black cumin seeds) - 1.75gm

Green cardamom powder - 1/2 tsp)

Salt

The jhol

Desi ghee (clarified butter) - 50gm (1 / 4 cup)

Green Cardamom - 5

Cloves - 3

Bay leaf - 3

Cinnamon (1") - 2 sticks

Garlic paste (strain) - 5 tsp

Ginger paste (strain) - 2 1/2 tsp

Salt

Yogurt - 60gm (1 / 4 cup)

Vegetable Stock - 240ml (1 cup)

Cream - 2 tbsp

Chili powder - 1/2 tsp

Salt

Lemon juice - 1 tbsp

Green cardamom powder - 2.25 gm

Mace powder - 1/4 tsp

Ittar (rose essence) - 1 drop

Preparation

1. The bouquet garni: Pound the spices to break into smaller pieces, put in a small square piece of muslin and secure with enough string.

2. The saffron: Crush the threads with a pestle or the back of a spoon, reserve in lukewarm milk and then make a paste.

3. The Guchchi (morels): Soak in hot water for 10 minutes, drain, remove stems, carefully wash in running water to remove grit and soak again in warm water for 15 minutes. Drain and reserve the liquor. Carefully squeeze out the excess water.

4. The filling: Put all the ingredients in a bowl, mix well and divide into 16-24 equal portions. Carefully open the morels and pack each with a portion of the filling.

5. The morel liquor: Strain through fine muslin at least 3 to 4 times (ensure there's no grit left.

6. The jhol: Heat ghee in a handi (pan), add the green cardamom, cloves, cinnamon and bay leaves, stir over medium heat until cardamom changes color, add the garlic and ginger pastes, stir fry until the moisture has evaporated. Remove pan from heat, stir in yogurt, return pan to heat, stir-fry until the liquid has evaporated. Then add morel liquor, yellow chilies and salt, bring to a boil, reduce to low heat and simmer for 4-5 minutes. Remove and squeeze the gravy through fine muslin into a separate pan, add lemon juice, cream, mace, cardamom and ittar, stir and adjust the seasoning. Remove half the jhol into a saucepan; reserve the rest in the same pan.

7. The Oven: Pre-heat to 350oF.

Cooking

1. Boil 1.5 litres (6 1/2 cups) of water in a pan, add the bouquet garni bring to a boil, reduce to low heat and simmer for 15 minutes, add rice and salt, bring to a boil, add lemon juice, continue to boil, stirring occasionally, until the rice is three fourths cooked. Drain, discard the bouquet garni and keep aside.

Assembling

1. Return the pan with the jhol to between low and medium heat, spread one third of the partially cooked rice on top. Arrange half the stuffed morels on the rice, sprinkle half the ginger juliennes, green chilies, mint and coriander, spread another third of the rice. Arrange the remaining morels on the rice, sprinkle the remaining ginger, green chilies, mint and coriander, pour on half the reserved jhol, evenly spread two-thirds of the saffron, spread the remaining rice, sprinkle the remaining jhol, evenly spread the remaining saffron and spread the fried morels on top. Spread a piece of moist (it should not be soaking wet; squeeze the muslin before covering the rice) muslin to completely cover the rice. Cover with a lid, seal with atta (whole wheat dough) and cook until the steam begins to seep out of the dough. Remove.

Finishing

1. Transfer the sealed pan to the pre-heated oven and cook for 7-8 minutes.

To serve

1. Break the seal, remove the muslin, carefully stir and serve from the pan itself with Burrhani.

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