Ingredients
-
1/2
-
2
-
1 - 2
-
1 1/2
-
8
-
4
-
1
-
1/2 - 3/4
-
1/2
-
-
-
-
-
-
Directions
Saffron Rice,Golden rice that is lightly spiced, a great accompaniment for grilled meats and tandoori chicken, as well as curries.,This was delicious, a perfect compliment to my lamb meatballs. I forgot the peas, but will add next time. The spices were great. I did toast the cardamom pods and cloves just moment with the onion before adding the rice and water. I can’t wait to eat my leftovers tomorrow. Will definitely make again.,How do you get the saffron water and do you do something to prepare the cardamom pods Before you put them in
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Steps
|
1
Done
|
Soak Saffron in 1/2 Cup Boiling Water For 20-30 Minutes. |
|
2
Done
|
Meanwhile, Saute Onions in the Ghee Until Tender; Set Aside. |
|
3
Done
|
Rinse the Basmati Under Cold Water in a Sieve, Until Water Runs Clear, Allow to Drain. |
|
4
Done
|
Place the Rice and the Onions in a Saucepan and Add the 1/2 Cup Saffron Water as Well as 2 1/2 Cups Hot Water, the Cardamon Pods, the Cloves, and the Salt and Pepper; Stir to Mix. |
|
5
Done
|
Bring to a Boil Over Medium Heat Then Reduce Heat, Cover, and Cook Over Low Heat Until the Rice Is Tender, About 15-20 Minutes. |
|
6
Done
|
If Any Liquid Remains, Drain It. |
|
7
Done
|
Stir Peas Into Mixture, If Desired, as a Garnish; Serve. |
