Saffron Rice Recipe
Ingredients
| Saffron threads | 1/2 Teaspoon | |
| Boiling water | 1 Tablespoon | |
| 175 g / 6 oz ghee or butter | ||
| Onions | 2 Large, sliced | |
| 375 g / 12 oz Basmati or Patna rice | ||
| Cloves | 1 Teaspoon | |
| Cardamoms | 4 | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| 750 ml / 1 1/4 pints water | ||
Directions
MAKING
1) In a small bowl, soak the saffron threads in the boiling water for 30 minutes.
2) In a heavy-based saucepan, gently saute the ghee or butter for 4-5 minutes until softened.
3) Rinse the rice thoroughly in a sieve under cold running water, drain well.
4) Stir in the rice, cardamoms, cloves, salt and pepper and then saute for 3 minutes, stirring occasionally.
5) In a kettle, allow 750 ml / 1 1/4 pints water to boil, then pour into the pan alongwith the saffron and its soaking liquid.
6) Simmer on a low heat for 15-20 minutes until the rice is tender, drain well.
SERVING
7) Spoon the rice to a serving dish and serve immediately.
1) In a small bowl, soak the saffron threads in the boiling water for 30 minutes.
2) In a heavy-based saucepan, gently saute the ghee or butter for 4-5 minutes until softened.
3) Rinse the rice thoroughly in a sieve under cold running water, drain well.
4) Stir in the rice, cardamoms, cloves, salt and pepper and then saute for 3 minutes, stirring occasionally.
5) In a kettle, allow 750 ml / 1 1/4 pints water to boil, then pour into the pan alongwith the saffron and its soaking liquid.
6) Simmer on a low heat for 15-20 minutes until the rice is tender, drain well.
SERVING
7) Spoon the rice to a serving dish and serve immediately.
Chef
