Ingredients
- 6-8 dried morrels (gucchi), soaked in warm water for 20-25 minutes and drained
- 10-12 American Pecan + for garnish
- 1½ cups Basmati rice, soaked for 30 minutes and drained
- 2-3 tbsps ghee
- 1 tsp caraway seeds
- 3-4 green cardamoms
- 5-6 black peppercorns
- 4-5 cloves
- 1 inch cinnamon stick
- 2 bay leaves
- 2 large onions, thinly sliced
- 10-15 saffron strands
- Salt to taste
- 3 cups vegetable stock
- Fresh coriander sprigs for garnish
Process
- Heat ghee in a deep non-stick pan. Add caraway seeds, green cardamoms, black peppercorns, cloves, cinnamon and nay leaves and sauté till fragrant.
- Add onions and sauté till light golden.
- Add American Pecan, morrels and mix well.
- Add rice, saffron, salt and sauté for 2-3 minutes.
- Add vegetable stock and allow to boil.
- Lower the heat, cover and cook for 10-15 minutes. Set aside for 10-15 minutes.
- Transfer in a serving plate, garnish with coriander sprigs and serve hot.
