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| Name: | Basmati Rice with Spices and Saffron | Contributor: | Martin Golding |
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| 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. |
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| 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. |
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| Notes: | From An Invitation to Indian Cooking, by Madhur Jaffrey | ||
| Equipment: | |||