Creamy saffron and nut rice

Creamy saffron and nut rice

By
From
I Love Curry
Serves
4
Photographer
Jonathan Gregson

A rich dish; the nuts and raisins add texture and sweetness.

Ingredients

Quantity Ingredient
220g basmati rice, well washed
5 tablespoons milk
1 tablespoon double cream
good pinch saffron
3 tablespoons ghee, (or 2 tbsp butter and 11⁄2 tbsp vegetable oil)
30g blanched almonds, halved
30g cashew nuts, halved
30g unsalted pistachios
10cm cinnamon stick
5 cloves
1 rounded teaspoon cumin seeds
1 black cardamom pod
3 green cardamom pods
1 small onion, halved and sliced
3 tablespoons raisins
salt, to taste

Method

  1. Tip the rice into a bowl, cover with water and leave to soak. Heat the milk and cream until hot and pour into a jug. Sprinkle in the saffron. Set aside.
  2. Heat 1 tbsp ghee in a saucepan, add the almonds and cashews and cook until golden. Pour into a bowl and add the pistachios. Add the remaining ghee and, once hot, the whole spices. Once the cumin is aromatic, add the onion and raisins and cook until the onion is soft and turning golden at the edges. Stir in the rice. Add enough water to the saffron jug to make a total of 400ml and pour it in with the nuts. Add salt to taste. Bring to a boil then reduce the heat to really low, cover and cook for 11–12 minutes. Check the rice is cooked, then turn off the heat and leave to steam, covered, for eight to 10 minutes. Serve hot.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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