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Ingredients
- 2 Cups basmati rice
- 1 tsp saffron threads
- 4 Tbsp vegetable oil
- 10 whole cloves
- 8 green cardamom pods
- 1 3 inch cinnamon stick
- 1/4 cup seedless raisins
- 1/4 cup sugar
- 1 1/4 tsp salt
Details
Servings 10
Preparation
Step 1
Wash basmati rice - Put rice in bowl, fill with cold water. Water will grow milky and several pieces of husk and bran will float to the top. Let the rice settle to the bottom and pour off the water. Repeat until water runs clear.
Soaking: place the rice in a bowl, add 4 cups cold water and let soak for 1.2 hour. Drain rice, reserving the water and set aside.
Powder the saffron threads using your fingertips. Add 2 tbsp water and mash until thoroughly dissolved. Set aside.
Heat oil over medium heat in a heavy-bottomed pan. When hot, add the cloves, cardomon, cinnamon, and fry until lightly browned and puffed (about one minute). Add rice and fry until thoroughly coated with oil and begins to brown, stirring constantly (about 3 minutes). Add reserved water, saffron water, raisins, sugar and salt. Stir well, bring to a boil.
Reduce heat and simmer partially covered for 10 minutes or until most of the liquid is absorbed and the surface of he rice is filled with steamy holes.
Cover the pan tightly, reduce heat to lowest possible point. Let the rice steam for 10 minutes and turn off the heat. Now let rest undisturbed, covered, for 5 minutes. Fluff rice with fork before serving.
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