Saffron Rice
This recipe goes well with chicken curry or mutton curry or you can have this with pickle and raita.
This will be in mild yellow colour because I am not adding any extra colour in this, only the mild yellow colour of the saffron will be there
Ingredients:
Basmati rice – 1 cup
(soaked for half an hour and drained)
Ghee – 2 tspn
Saffron – few strands
(soaked in ¼ cup 0f warm milk)
Onion – 1 medium sized (thinly sliced)
Lemon juice – ¼ tspn
Raisins – few
Cashew – 10 to 15
Green Chilli – 3(splitted)
Bay leaf – 2
Whole pepper – few
Whole cardamom – 4 or 5
Star anise – 2
Cloves – 4
Cinnamon sticks – 2
Oil – 3 to 4 tble spns
Salt – to taste
Method
Heat one and a half tspns of ghee and 3 tble spns of oil in a pressure cooker, fry the thinly sliced onions until it becomes golden brown and keep it aside
In the same oil fry cashews and raisins separately and keep aside
Again in the same oil ,fry the rice for 5 minutes in low flame
After five minutes, the rice will be roasted well, and a nice aroma will come, now pour two cups of warm water into the rice
Now add all the whole spices (pepper, cardamom, cinnamon, cloves, bayleaves, staranise)
Green chilli, the saffron milk, lemon juice and the required amount of salt
Now close the pressure cooker, Keep the stove in high flame until two wistles, then reduce the flame to low and wait for three wistles and then switch off the stove
When the pressure is completely gone open the lid of the pressure cooker, stir the cooked rice gently sprinkle half tspn of ghee in the rice and also add the fried cashews ,raisins and onions
Transfer it to a serving plate and garnish it with little fried onions. Serve hot
