Saffron rice

Name: Saffron rice
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 tablespoons Ghee or oil; 1 teaspoon caraway seeds (shahi jeera; 1 tej patta (indian bay leaf); 1.5 inches cinnamon; 2- 3 cloves; 1.5 cups basmati rice; 2-3 generous pinches saffron (kesar), not a chef's pinch but; 3-3.25 cups water or as required; as per taste salt; as required chopped coriander leaves for garnishing

Monika Jain @monika_jain

#bp22

Monika Jain @monika_jain

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Ingredients

40 mins

2 servings

3 tablespoonsGhee or oil
1 teaspooncaraway seeds (shahi jeera
1tej patta (indian bay leaf)
1.5 inchescinnamon
2- 3 cloves
1.5 cupsbasmati rice
2-3generous pinches saffron (kesar), not a chef's pinch but
3-3.25 cupswater or as required
as per taste salt
as required chopped coriander leaves for garnishing

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Steps

40 mins

1

Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.
Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside
2

Take a pan,put water in it.Boil water,then add rice,boil rice,cook for 6 mins than strain rice and keep aside.
3

Now take a bowl add saffron strings and add warm milk in it,mix well and keep aside
4

Heat oil or ghee in a deep pan or pot. Lower the heat. Add all the whole spices – caraway seeds, green cardamoms, cinnamon, cloves, tej patta and mace strand.
Fry for some seconds until the spices crackle taking care they do not burn
5

Than add cooked rice in it
6

Add the saffron strands liquid to the rice.
7

Serve the saffron rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice