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Kashmiri morel pulao with morel yakhni & walnut chutney

by Prateek Sadhu
Masque, India

At the restaurant we complete each meal with a rice course and try using a different variety each time on the menu. As of now we have used about 25 varieties.

Kashmiri morel pulao with morel yakhni & walnut chutney

    4 PERS.
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200g walnuts
5 Kashmiri red chillies
1 red onion
1 green chilli
2 lemons
75g yogurt

100g onion
50g carrot
50g celery
2 sprigs thyme
8-10 whole black peppercorns
2 bay leaves
1 pod black cardamom
2 pods green cardamom Mushroom trim or mushroom water
(water left after soaking the dry morels)
100g Kombu (optional)

400g ambemohar rice
800ml stock/broth

50g ghee
20g mustard oil
2 bay leaves
4-6 pods green cardamom
2-3 pods black cardamom
4-5 black peppercorns
5g fennel seeds
1 red onion
250g yogurt
15g ginger powder
40g fennel powder
120g dried morel mushrooms
600ml mushroom stock / broth used for rice (see above)


Soak the walnuts and red chillies separately in water for approximately 1 hour. Roughly chop the onion and deseed and chop the green chilli. Using a mortar and pestle, combine the onion, green chilli, walnuts, red chillies plus the juice of 1 lemon and the zest of 2 lemons. Grind until you get an even, chunky consistency. Add a little water if necessary. Fold in the yogurt and season with salt and more lemon if required.

Combine all ingredients in a pressure cooker, cover with water or mushroom water and simmer up to 4 to 5 whistles. Strain the liquid and save for the rice and yakhni.

Wash and soak the Ambemohar rice for at least an hour. Strain all the water and save. In a pot add ghee and sauté the 1 finely chopped onion, add the rice, and parch the rice for about 5 minutes. Season with salt and pepper. Add flavourful stock, cover the pot and cook (1 part rice to 2 parts stock). Rice will cook on simmer in about 15 minutes (may vary). Once cooked, add 2tbsp ghee, fold it in and rest the rice for 3 to 5 minutes before serving.

In a pressure cooker, add the ghee and mustard oil, lightly toast all the dry whole spices, add 1 chopped onion and sauté. Add mushroom (or other options), sear until golden brown and add stock. Let simmer for 15 minutes. In a bowl, combine yogurt, fennel powder and ginger powder. Whisk until evenly mixed. Slowly add the yogurt mix to the mushroooms while whisking to mix evenly. Pressure cook for 2 to 3 whistles. Once done, strain the mixture for the sauce as one part and mushrooms as the second part. Using a blender or hand blender emulsify the sauce and combine with mushrooms, then season with salt and lemon juice.

As in Indian culture, this recipe is meant to be eaten family style.

The interplay between the delicate tartness and richness of the Morel Yakhni and the elegant fruit and fine bubbles of the Krug Rosé 26ème Édition provide a rich contrast on the palate, while the umami-heavy, earthy Morel Miso Rice matches up to the subtle spice and nutty finish of the Champagne.
Krug Grande Cuvée
Krug Grande Cuvée
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