|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|
|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|