• 20 dry morel, or 1/2 lb fresh mushroom
• 4 medium size onions
• 2 cups basmati rice
• 8 Tbs light vegetable oil
• 1 1/2 tsp cumin seeds
• 1 1/2 tsp minced garlic
• 6 green cardamom pods
• 6 whole cloves
• 1 stick cinnamon
• 1 bay leaf
• 2 teaspoons seasalt

Method:
Soak dry mushrooms in bowl of boiling hot water, 1 hour (or per directions on packet) Drain and wash mushrooms twice, remove stems and discard, cut into slices. Set aside.

Peel onions. Chop 2 onions fine. Slice remaining onions paper thin.

Wash rice, add 4 cups cold water, allow to rest 1/2 hour. Drain rice, reserve water.

Heat oil in heavy bottomed pan and add paper thin onions. Over medium high stir constantly until dark brown. Remove with slotted spoon and set aside for garnish on rice.

On medium high heat fry cumin seeds 10 seconds. Add chopped onions, fry until golden brown, 15 minutes. Add garlic and fry 1/2 minute. Add mushrooms and saute 3 minutes. Fresh mushrooms will take longer.

Add cardamom, cloves, cinnamon and bay leaf and fry until slightly puffed.

Add drained rice and as soon as it is coated with oil and starting to brown, add reserved water and salt. Stir and bring to boil. Reduce heat and simmer partially covered 10 minutes, until steam holes appear. Cover tightly and turn heat to lowest setting and steam rice for 10 minutes. Turn off heat and let rest 15 minutes. Before serving fluff with a fork. To serve transfer to heated platter with fried onions.