Best 3 Saffron Cardamom Rice Recipes

KASHMIRI CHICKEN, CARDAMOM AND SAFFRON PILAU: SPICED INDIAN RICE

Steps:

• Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
• Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
• Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
• Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
• Transfer all the contents to a bowl and rinse out the pan.
• Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
• Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
• Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
• Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.

SAFFRON-CARDAMOM RICE

Steps:

• Melt 1 teaspoon butter in small skillet over medium heat. Add pine nuts; sauté until golden, about 5 minutes. Cool.
• Melt remaining 2 teaspoons butter in medium saucepan over medium heat. Add onion and sauté until slightly softened, about 5 minutes. Add rice and stir 2 minutes. Add 1 1/2 cups water, raisins, sugar, salt, saffron and cardamom. Bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat; let stand covered 10 minutes. Stir in pine nuts.

GOLDEN SAFFRON AND CARDAMOM SPICED CHICKEN & RICE PILAU

Steps:

• Marinate the chicken in the yogurt, lemon, cinnamon, small pinch of garam masala, and grated ginger for about 1 hour. Soak the saffron threads in the chicken stock.
• Shake the excess marinade off the chicken. In a large Dutch oven or Le Creuset over medium-high heat, fry the meat with a spoonful or so of oil (do this in batches so that the chicken becomes nicely golden in color). Remove chicken and browned bits to a plate, cover with aluminum foil to keep warm and set aside.
• In the same pan, melt the butter with 1 tablespoon of the oil and add the rice, stirring to coat until glossy. Pour in the saffron and chicken stock, add the sultanas, cardamom pods, rose water, lemon juice and zest and bring the pan to the boil, then clamp on the lid and turn the heat down to very low. Cook for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
• Add the chicken and the browned bits to the rice, stirring gently to combine.
• Toast the almonds by shaking them in a dry frying pan over a medium heat until they color and begin to give off their fragrance, then add to the pilaf along with the chopped parsley. Pile everything onto a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.