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| Saffron Rice |
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3 cups long grain rice
3 tablespoons ghee
2 finely sliced onions
1 teaspoon ground turmeric
¼ teaspoon saffron powder
5 cups chicken stock
few peppercorns
¼ cup sultans
½ cup almonds, sauteed in oil until golden brown
1 cup cooked peas
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Wash rice in cold water several times to remove starch and dry.
Melt ghee in a heavy base frying pan, and saute onion until pale golden.
Add turmeric, saffron and rice and stir well to coat rice with ghee.
Fry until rice grains are just golden (5min.)
Add boiling stock, salt and spices, stir well, and bring to boil point.
Turn heat very low, cover pan tightly, and cook for 20 minutes.
Do not lift lid or stir during cooking time.
Turn of heat and leave uncovered for 10 minutes to release steam.
Loosen rice grains with a fork, combine with sultans, almonds and peas.
Goes well with chicken curries. Serves 4-6.
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