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PrintSAFFRON RICE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the ghee in a pan, add star anise, cinnamon sticks, cashewnuts, raisins and fry for a minute and keep aside.
- Heat a pan, pour oil, add the water, rice, cardamoms, cloves, tomato. Stir, then bring to the boil. Lower the heat and cover tightly, simmer for at least 5 minutes.
- Place the small pan, pour milk, add the saffron threads and heat through gently.
- Transfer the saffron milk and add the fried items over the rice and stir. Cover again and continue cooking over a low heat.
- Remove the pan from the heat . Leave the rice to stand covering for about 2-3 minutes, before serving.
INGREDIENTS
- 450 grams basmati rice, soaked
- 50 ml IDHAYAM sesame oil
- 600 ml water
- 4 green cardamom pods
- 3 cloves
- Salt to taste
- 50 ml semi-skimmed (low-fat) milk
- ½ teaspoon saffron threads, crushed
- 2 inch cinnamon sticks
- 1 medium sized tomato cut into quarter
- 2 tablespoon ghee
- 2 star anise
- 20 grams cashewnuts
- 20 grams raisins
3 comments for “Saffron Rice”
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