225 g
1 teaspoon
3 tablespoons
3 tablespoons
6
6
7.5 cm
85 g
3 tablespoons |
basmati
rice
saffron
threads
boiling
water
vegetable
oil
cloves
green
cardamom pods, brushed
cinnamon
stick
raisins
sugar
salt
parsley
sprigs, to garnish |
Method :
-
Place rice in a sieve and wash
under cold running water until water runs clear.
-
Put rice in a bowl with 550 ml
water and soak for 30 minutes.
-
Put saffron in a small bowl, add
boiling water and leave to soak for 5 minutes.
-
Heat oil in a heavy based saucepan,
add cloves, cardamom pods and cinnamon and fry for 1 minute.
-
Drain rice and reserve soaking
water.
-
Add rice to the pan and fry for 2-3
minutes, until opaque and light golden.
-
Stir in reserved water, saffron and
its soaking water, raisins and sugar and season with salt.
-
Bring to the boil, then lower the
heat and simmer, covered for 12-15 minutes, stirring once or twice,
until liquid is absorbed and rice is very tender.
-
Serve hot, garnished with parsley.
Serves 4
The whole spices in the rice are not meant
to be eaten.
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