Indian Saffron Rice Food

SAFFRON RICE

Steps:

• Place the saffron in a small bowl and cover with 3 tablespoons of boiling water.
• Soak for 10 minutes.
• Meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.
• Add the cinnamon and cloves and stir well.
• Add the onions, garlic and saute for about 2 minutes.
• Add the rice and stir for about 5 minutes.
• Pour in the 4 cups of boiling water or broth, salt, and the cardamom.
• Bring to a boil over high heat.
• Add the saffron and its soaking water.
• Stir gently.
• Cover, reduce heat, and cook for 25 minutes.
• Fluff, remove cloves and cinnamon sticks and serve hot.

SAFFRON RICE

Steps:

• Soak saffron in 1/2 cup boiling water for 20-30 minutes.
• Meanwhile, saute onions in the ghee until tender; set aside.
• Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain.
• 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.
• 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.
• If any liquid remains, drain it.
• Stir peas into mixture, if desired, as a garnish; serve.

INDIAN SWEET SAFFRON RICE WITH RAISINS AND PISTACHIOS

Steps:

• Bring water to boil in saucepan. Place the saffron threads in a small bowl and add 2 1/2 tablespoons of the boiling water and soak the threads for 10 to 15 minutes.
• In the meantime, add the basmati rice, cinnamon stick, cloves and salt to the saucepan of boiling water. Cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat and let sit with cover on for 5 minutes.
• Optional: In small pan, lightly saute onion in oil and set aside.
• Next combine the saffron water (strain the water through a small sieve to remove threads), sweetener and cardamom seeds in a small saucepan. Place over medium heat and stir until the sweetener is dissolved. Lower heat and simmer 1 minute. Pour the syrup over the rice (and stir in onions if using) then re-cover pan.
• Heat the ghee or oil in small pan over medium-low heat until warm but not smoking. Fry the nuts and raisins until nuts are golden brown and the raisins swell. Stir the raisins, nuts and oil into the hot cooked rice and gently fluff with fork. Remove cinnamon stick and cloves. Spoon rice onto a serving platter and garnish with toasted nuts if desired.

INDIAN SAFFRON RICE

Steps:

• Steep the saffron in 1/2 cup boiling water.
• In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
• Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.

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.

COCONUT SAFFRON RICE

Steps:

• Over medium high heat combine oil, rice, salt, saffron, garlic and onion. Stirring constantly heat for 2-3 minutes then add toasted coconut. Stir another minute or until edges of rice begin to brown.
• Add chicken broth and coconut milk, being careful as it will sizzle like crazy! Stir bottom and sides of pot and reduce heat to low. Put a tightly fitting lid on and cook for approximately 15-20 minutes or until rice has absorbed all the liquid and is tender.