This is a fancy yet light rice preparation that can be turned from a side into a main dish with addition of vegetables, prawns, paneer or meat.
Ingredients
1 cup rice (basmati is best), washed well, soaked for 15 min and drained
1 1/2 cup water
1 tbsp butter or ghee
1 clove
1 cardamom pod (elaichi)
1 small stick of cinnamon
2 peppercorns
2-3 bay leaves
1 tsp salt
1/2 tsp sugar
5-10 strands of saffron (kesar), soaked in a tbsp of warm milk
2 tbsp raisins (kishmish)
1 tbsp cashew bits
fresh coriander leaves and/or fried onions to decorate
Method
Heat the butter or ghee in a large pan. Add all the whole spices (whole garam masala), raisins and nuts and fry a few minutes.
Add rice and stir for a few moments. Add water and saffron milk, salt and sugar and bring to boil.
Reduce to very low, cover and cook for 15-20 min until done.
Can be cooked in a rice cooker as well.
Serve hot, decorate with onions, coriander, chillies, boiled eggs.
Tip: For best results from any method of cooking, alwas pre-soak rice in cold water for at least 30 min.
Ingredients
1 cup rice (basmati is best), washed well, soaked for 15 min and drained
1 1/2 cup water
1 tbsp butter or ghee
1 clove
1 cardamom pod (elaichi)
1 small stick of cinnamon
2 peppercorns
2-3 bay leaves
1 tsp salt
1/2 tsp sugar
5-10 strands of saffron (kesar), soaked in a tbsp of warm milk
2 tbsp raisins (kishmish)
1 tbsp cashew bits
fresh coriander leaves and/or fried onions to decorate
Method
Heat the butter or ghee in a large pan. Add all the whole spices (whole garam masala), raisins and nuts and fry a few minutes.
Add rice and stir for a few moments. Add water and saffron milk, salt and sugar and bring to boil.
Reduce to very low, cover and cook for 15-20 min until done.
Can be cooked in a rice cooker as well.
Serve hot, decorate with onions, coriander, chillies, boiled eggs.
Tip: For best results from any method of cooking, alwas pre-soak rice in cold water for at least 30 min.
