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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a recipe from an Indian restaurant in Denver. If you love saffron seasonings then you will love this delicate blend of spicy flavors. It is ever so tempting and delicious. Ingredients:
2 cups white basmati rice (available at indian markets, specialty foods stores and some supermarkets) |
2 tablespoons vegetable oil |
2 small onions, thinly sliced |
2 teaspoons cumin seeds |
12 whole black peppercorns |
8 whole cloves |
6 whole cardamom pods |
3 bay leaves |
1 cinnamon stick |
4 cups water |
1/4 cup whipping cream |
1 teaspoon salt |
1/4 teaspoon saffron threads |
1 1/2 cups frozen peas |
1/4 cup chopped almonds |
1/4 cup chopped cashews |
1/4 cup raisins |
Directions:
1. Rinse rice under cold running water.
2. Place rice in large bowl.
3. Add enough water to cover by 3 inches.
4. Let stand 20 minutes.
5. Drain.
6. Heat oil in heavy large saucepan over medium-high heat.
7. Add onions; sauté until golden, about 8 minutes.
8. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; sauté until onions are brown, about 4 minutes.
9. Add rice to spices and stir 2 minutes.
10. Add 4 cups water, cream, salt and saffron.
11. Bring to boil.
12. Reduce heat to low.
13. Cover saucepan almost completely and cook until almost all liquid is absorbed, about 20 minutes.
14. Add peas to rice.
15. Cover and simmer until rice is tender, about 5 minutes.
16. Season with salt and pepper.
17. Sprinkle with nuts and raisins.
18. Great with cucumber raita or mango chutney.
19. *Note:
20. The whole peppercorns, cardamom and cloves. They are not meant to be eaten, so discard them when serving the rice.
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