Morel Mushroom Pilau

• 300g white basmati rice
• ¼ tsp saffron strands
• 1 tsp screw pine water (or 1 tbsp rosewater, or jasmine flower water)
• 150g fresh morel mushrooms
• 75g ghee or 3-4 tbsp rapeseed oil
• ½ onion, sliced
• 3cm ginger, sliced into thin strands 
• 4 black cardamoms, lightly crushed 
• 6 green cardamoms, lightly crushed
• 10cm piece cassia bark, broken
• 6 cloves
• 3 dried bay leaves
• 75g almond slivers
• 1 tsp salt
• ¾ litres cold water
• 1 tsp garam masala
• fresh coriander leaves, chopped

Method

1. Wash the rice in several changes of cold water until the water runs clear and set to one side.
2. Soak the saffron strands in the screwpine water or flaower water and leave for later.
3. Rinse the mushrooms and cut them in half lengthways.
4. Heat the ghee or oil in a wide heavy-bottomed saucepan and add the whole spices with the bay leaves. Stir for a few minutes until you can smell the fragrance from the spices.
5. Stir in the sliced onions and cook for about 5 minutes before adding the ginger.
6. Next add the prepared mushrooms and almonds, and sauté for a couple of minutes until the nuts begin to brown.
7. Add the washed rice to the mushroom mixture and sauté for a few minutes until the grains of rice become shiny.
8. Pour in the saffron mixture and salt. Add the cold water and bring the rice to the boil.
9. Reduce the heat to the lowest setting and cover with a lid. Let the rice cook undisturbed for 15 minutes.
10. Check to see whether the rice is cooked by pressing a couple of grains between your fingers. Remove from heat and set aside.
11. Sprinkle the rice with garam masala and coriander leaves just before serving.