1/2 tsp saffron strands
2 tbsp boiling water
345g (11 oz) long grain rice
3 tbsp ghee
2 tsp salt
fresh coriander sprigs
in boiling water. Wash rice well, drain and allow to dry for at least 20
minutes, preferable longer.
Heat ghee in
a large, heavy-bottomed saucepan and put in the rice. Fry on moderate
heat for 5 minutes, stirring to coat each rice again. Cover with 2.5cm
(1 inch) water above the level of the rice, strain saffron and add
tinted water to the rice. Add salt and stir well. Bring to the boil,
cover and turn heat down very low. Simmer until rice is tender and all
liquid absorbed. Leave to stand for a further 10 minutes, covered, but
off the heat.
Spoon into a
serving dish and garnish with tomato wedges and coriander sprigs.
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