4 large Kashmiri morels (soaked if dried)
60-70g of paneer stuffing (see note)
30g white ghee or lactic butter
1/2 green chilli sliced
Green cardamom powder
1tbs lime juice
150g rice steamed(al dente) with cardamoms and cloves
1tbs saffron water
Flour and water dough to seal the pot
Stuff the morels. Simmer the butter chilli cream spices and lime juice for five minutes. Add the morels and stew in the sauce till heated through.
Put three morels and the sauce in the bottom of a clay pot. Cover with rice and add the fourth morel.
Sprinkle saffron water over the hot rice. Put a ribbon of dough round the pot lid and seal. Bake till steam starts to escape from the pot.
To serve break the seal and garnish with chopped coriander.