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Sunday, December 20, 2009

Saffron Rice

Saffron Rice
(From Curried Flavors, Maya Kaimal MacMillan)
Serves 6 to 8

2 C basmati rice, well washed
1/2 t saffron threads
2 T warm milk
1 cinnamon stick
4 whole cloves
4 cardamom pods, slightly crushed
1 T oil
3 1/4 C water
1 1/2 t salt

½ cup broken raw cashew nuts or blanched slivered almonds
1/3 cup raisins
1 tablespoon Ghee or butter

Soak the saffron in warm milk for 10 min.

Boil the water.
Add oil, cinnamon, cloves and cardamom to a pan, at medium heat.
When the spices start to release their fragrance, add the rice and fry for a couple of minutes, until the rice is shinny and coated with the oil.
Add the boiling water, saffron, lower the heat and cover.
Cook till all the water is absorbed.

In a small frying pan over medium heat, fry nuts and raisins in ghee or butter until nuts turn redish brown. Stir thoroughly into rice and serve.

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