Saffron rice

Saffron rice

By
From
Reza’s Indian Spice
Serves
4-6

I often use a tea towel, as here, to help seal the saucepan when cooking rice. The fabric absorbs all the moisture, keeping the rice light and fluffy.

Ingredients

Quantity Ingredient
400g basmati rice
1/2 teaspoon saffron threads
a little whole milk, warmed
2 tablespoons ghee or vegetable oil
4-5 cardamom pods
3 cloves
2 x 2.5cm cinnamon sticks
salt

Method

  1. Rinse the rice in warm water, then rinse in a few changes of cold water until the water runs clear, removing as much starch as possible. Now soak the rice for about 20 minutes, drain in a colander and leave to dry for another 10 minutes.
  2. Meanwhile, soak the saffron in a little warm milk for 10 minutes.
  3. Heat the ghee or oil over a medium-high heat in a heavy-based saucepan which has a tight-fitting lid. Add the cardamom pods, cloves and cinnamon, allow them to crackle for a few seconds, then add the drained rice and stir to coat the grains. Add the saffron mixture, 700ml of water and some salt. Bring to the boil, stir once, then cook until most of the liquid has evaporated and small craters form on the surface. Reduce the heat to a minimum. Place a clean, dry tea towel over the mouth of the saucepan and cover tightly with a lid, wrapping the towel over the lid.
  4. Leave the rice on the heat for about 15 minutes. Take off the lid and gently fork through, lifting, loosening and fluffing up the rice. Have a quick taste to check it’s done. If it still has a little way to go, replace the lid and continue to cook for three minutes. Remove from the heat and allow to rest for a few minutes, then serve.
Tags:
Indian
spice
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