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Saffron Rice
This dish makes a
delicious base dish for Indian curries and vegetables. Serve with
kachumber (diced cucumber, tomato and onion salsa) and lentil soup.
This recipe is easy to make, and quick
to prepare.
Ingredients
- Serves 4-6
2 oz. {1/4 cup} butter
seeds of 4 whole cardamom pods
4 cloves
3 x 1-inch pieces cinnamon
stick
1 medium-sized onion,
finely chopped
12 oz. [2 cups]
long-grain rice, washed, soaked in cold water for 30 minutes and drained
1 1/4 pints [3 1/8 cups]
home-made boiling chicken stock
1 teaspoon salt
3/4 teaspoon
crushed saffron threads, soaked in 2 tablespoons boiling
water for 20
minutes
Preparation
- In a medium-sized
saucepan, melt the butter over moderate heat. When the foam subsides,
add the cardamom seeds, cloves and cinnamon sticks to the pan and fry,
stirring constantly, for 2 minutes.
- Add the onion and fry,
stirring occasionally, for 8 to 10 minutes or until it is golden
brown. Add the rice, reduce the heat to moderately low and fry gently,
stirring constantly, for 5 minutes.
- Pour the boiling stock
over the rice, add the salt and stir in the saffron mixture.
- Cover the pan, reduce
the heat to low and cook for 15 to 20 minutes or until the rice is
tender and all the liquid has been absorbed. Remove and discard the
cinnamon sticks
- Remove the pan from the
heat. Spoon the rice on to a warmed serving planer and serve
immediately.
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Dutchman 
