Saffron Rice with Peas Recipe
Summary
Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings5
Ingredients
| 2 tablespoons pure ghee | ||
| Onions | 2 , sliced | |
| 1 teaspoon white cumin seeds | ||
| 3 black cardamoms | ||
| 1 x 3.5 cm (1 1/2 inch) piece cinnamon stick | ||
| Rice | 2 Cup (16 tbs) | |
| Peas | 50 Gram | |
| Salt | 1 1/2 Teaspoon | |
| Water | 3 Cup (16 tbs) | |
| Milk | 4 Tablespoon | |
| 1/2 teaspoon saffron strands, crushed | ||
| Coriander | 1 Tablespoon, chopped | |
Directions
Melt the ghee in a heavy-based saucepan over a high heat, add the onions and fry until crisp and golden brown.
Transfer half the onions into a bowl and reserve for garnish.
Lower the heat and add the whole spices to the saucepan, followed by the washed rice, peas and salt, stirring gently with a slotted spoon.
Pour in the water and bring to the boil.
Lower the heat, cover the pan and cook for 15-20 minutes, or until the rice is tender and the water has been absorbed.
Meanwhile, heat the milk and add the saffron strands.
When the rice is cooked, pour the saffron milk over it and let the rice stand for a further 5 minutes before serving garnished with the crisp onions and fresh coriander.
Transfer half the onions into a bowl and reserve for garnish.
Lower the heat and add the whole spices to the saucepan, followed by the washed rice, peas and salt, stirring gently with a slotted spoon.
Pour in the water and bring to the boil.
Lower the heat, cover the pan and cook for 15-20 minutes, or until the rice is tender and the water has been absorbed.
Meanwhile, heat the milk and add the saffron strands.
When the rice is cooked, pour the saffron milk over it and let the rice stand for a further 5 minutes before serving garnished with the crisp onions and fresh coriander.
Chef
