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Nimbu Ka Chaval Saffron Rice With Lime

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Ingredients

Adjust Servings:
1/4 teaspoon saffron thread
1 1/4 cups boiling water divided
4 cups water
2 cups basmati rice rinsed (any long-grain rice may be used)
2 teaspoons salt divided
1/4 cup ghee (or butter)
20 whole cashews (unsalted)
1 tablespoon fresh ginger finely chopped
1 teaspoon black mustard seeds
1 whole clove

Nutritional information

366.4
Calories
138 g
Calories From Fat
15.3 g
Total Fat
8.3 g
Saturated Fat
22.3 mg
Cholesterol
821.8 mg
Sodium
52.3 g
Carbs
3.1 g
Dietary Fiber
1.5 g
Sugars
6.2 g
Protein
234g
Serving Size

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Nimbu Ka Chaval Saffron Rice With Lime

Features:
    Cuisine:

    Can I precook this recipe and reheat later Teddy

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Nimbu Ka Chaval (Saffron Rice With Lime),Adapted from Time-Life Foods of the World. Black mustard seeds are the same thing as brown mustard seeds. If you can’t find them, you can use yellow ones, but the flavor will not be as strong. I listed the boiling water and the water used to cook the rice separately, for clarity. NOTE: you will need a casserole dish that is safe to use both in the oven and on the stovetop.,Can I precook this recipe and reheat later Teddy,A nice and tasty exotic rice. I made this with brown rice and just cooked it about 5-10 minutes longer in the water (until nearly tender). Other than that I made it as written. I think a tad less lime juice would be ideal. And I mean just a tad.


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Place Saffron in a Small Bowl and Pour 1/4 Cup Boiling Water Over It.

    3
    Done

    Let Stand at Least 10 Minutes.

    4
    Done

    Meanwhile, Bring 4 Cups of Water to a Boil in a Heavy Saucepan.

    5
    Done

    Add Rice, Stirring Constantly to Keep Water at a Boil.

    6
    Done

    Add 1 Teaspoon Salt.

    7
    Done

    Cook Over Moderate Heat, Uncovered, For 10 Minutes.

    8
    Done

    Drain Rice and Set Aside.

    9
    Done

    Heat Butter or Ghee in a Heavy 3-4 Quart Casserole With a Tight-Fitting Lid.

    10
    Done

    Add Cashews, Ginger, Mustard Seeds and Clove.

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