BASMATI RICE WITH SAFFRON
Saffron, the world's most expensive spice, finds an ideal partner in basmati, the royal rice.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Place rice in medium bowl; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; set aside.
- In 2-quart saucepan, heat oil over medium-high heat. Add cashews; stir-fry 10 to 20 seconds or until cashews are golden brown. Remove with slotted spoon; drain on paper towels.
- Add raisins to hot oil; stir-fry 20 to 30 seconds or until raisins plump up. Remove with slotted spoon; add to cashews to drain.
- Add cumin seed, peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks to hot oil; sizzle 15 to 30 seconds. Mix in onions; stir-fry 3 to 4 minutes or until onions are golden brown.
- Add rice; gently stir-fry 1 minute, taking care not to break tender rice grains. Stir in 1 1/2 cups cold water, the saffron and salt. Heat to boiling, stirring once; reduce heat to medium-high. Cook uncovered 5 to 6 minutes, stirring occasionally, until almost all the water has evaporated.
- Reduce heat to low. Cover; cook 5 minutes; remove from heat. Let rice stand covered 10 to 15 minutes.
- Fluff rice with fork or spoon to release steam. Serve sprinkled with roasted cashews and raisins. Serve with peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks left in to continue to flavor the rice, but do not eat them.
Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
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Kristy Ibarra
[email protected]This recipe is a great way to use up leftover rice. It's quick and easy to make, and it's always delicious.
LaSondra Lofton
[email protected]I love the way the saffron colors the rice. It's so beautiful and inviting.
Teke Sakura
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The rice is so flavorful and aromatic.
rahman afghan
[email protected]I've made this recipe for years and it's always a crowd-pleaser. The saffron adds a touch of luxury to the dish.
Amen Ketema
[email protected]This recipe is a great way to impress your guests. It's easy to make and looks very elegant.
Mohammed Shamim
[email protected]I wasn't sure how the saffron would taste, but I was pleasantly surprised. It added a subtle, yet delicious flavor to the rice.
daud hurfe
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
9 dropon
[email protected]I love the addition of saffron to this recipe. It really elevates the flavor of the rice.
Maruf Gazi
[email protected]Easy to follow recipe, even for a beginner like me. The rice turned out great!
Amin Belgacem
[email protected]The rice was a bit dry for my taste, but the flavor was still good.
Barisal Bangla
[email protected]This was my first time cooking with saffron and I was really impressed. It added such a unique and delicious flavor to the rice. I'll definitely be using this recipe again.
Binudika Methsith0769
[email protected]I've made this recipe several times now and it's always a hit. My family loves the delicate flavor of the saffron and the way the rice cooks up so perfectly.
FORMULA 1
[email protected]This recipe was fantastic! The rice was fluffy and flavorful, and the saffron added a beautiful golden color. It was the perfect side dish for my lamb curry.