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PrintCREAMY SAFFRON AND NUT RICE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the milk and cream until hot and pour into a jug. Sprinkle in the saffron. Set aside.
- Heat half of the ghee in a saucepan, add in the almonds with cashews and cook until golden. Pour into a bowl and add the pistachios.
- Add the remaining ghee to the pan and when hot add the whole spices.
- Add the onion and raisins and cook until the onion is soft and turning golden at the edges.
- Stir in the rice with double the quantity of water to the saffron and add in the nuts. Add salt to taste.
- Bring to a boil then reduce the heat to low, cover and cook for about 10 minutes.
- When cooked, remove the pan from heat and leave to steam, covered, for 10 minutes. Serve hot.
INGREDIENTS
- 225 grams basmati rice, well washed, soaked and drained
- Pinch of saffron
- 3 tablespoon ghee
- 2 tablespoon blanched almonds, halved
- 2 tablespoon cashew nuts, halved
- 2 tablespoon unsalted pistachios
- 1 small onion, halved and sliced
- 50 grams raisins
- 75 ml milk
- 1 tablespoon double cream
- 9 cm cinnamon stick
- 6 cloves
- 1 teaspoon cumin seeds
- 1 black cardamom pod
- 4 green cardamom pods
- Salt, to taste
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