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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
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When I grew up as a child in India, I always enjoyed this wonderful festive rice which was served at weddings or other special occasions. Also good with Indian curry. Ingredients:
1/4 teaspoon saffron threads or ground turmeric |
6 cups boiling water |
1/2 cup vegetable shortening |
2 medium onions, chopped |
2 (1 inch) pieces cinnamon stick |
4 whole cloves |
1 teaspoon ground ginger |
2 tablespoons ground cumin |
1 teaspoon garlic powder |
10 cardamom seeds |
4 1/2 cups long-grain white rice |
1 cup plain yogurt |
2 teaspoons salt |
Directions:
1. Place saffron threads into boiling water, set aside to steep.
2. Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
3. Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.
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