Recipe for biryani with stuffed morels by Sri Owen

An extravagant starter or main course for a special occasion

This is my top favourite among biryanis. Unfortunately I can’t afford to cook it too often. But for a 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. In fact, as a complete meal in itself it is perhaps best of all and it seems less extravagant that way. Choose large morels so that you can get more stuffing into each one.

Before you start, soak the rice in cold water for 30 minutes or a bit longer. If you use fresh morels, rinse them thoroughly to get rid of any dirt and sand in their little crevices, and cut off their stems. The same applies to dried morels, which you then soak in hot water for 40-45 minutes. Keep the stems and soaking water to use in stock.

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