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Name:Basmati Rice with Spices and Saffron Contributor:Martin Golding
Description:spicy rice with saffron Posted:1999-05-14
Key words:rice, Indian Category:Side Dishes
ID:146 Updated:2005-11-26 12:14:00
Ingredients:1 tsp leaf saffron, roasted and crumbled
2 Tbsp warm milk
2 c basmati or long grain rice
1-1/4 tsp salt, divided
2 Tbsp vegetable oil
5 cardamom pods
2 cinnamon sticks, 2 1/2 - 3 inches long.
Preparation:In a small container, soak saffron in warm milk.
Wash the rice well in cold water. Soak it in a bowl with 5 cups water and 1/2 teaspoon salt for 30 minutes, then drain.
Heat the oil over medium flame/heat in 2-3 quart heavy-bottomed pot. Put in the cardamom pods and cinnamon sticks, and stir a few times. Add the rice, frying and stirring about a minute.
Add 2-1/4 cups water and 3/4 tsp salt. Bring to a boil, cover, reduce heat to very low, and cook for 20 minutes.
Lift off cover. Gently but quickly mix rice with a fork. Pour the saffron milk in in 2 or 3 streaks over the rice. Cover and keep cooking another 10 minutes until rice is quite done.
Notes:From An Invitation to Indian Cooking, by Madhur Jaffrey

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