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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Ingredients:
2 cups basmati rice |
1 teaspoon saffron thread |
3 tablespoons boiling water or 3 tablespoons chicken broth, plus |
4 cups boiling water or 4 cups chicken broth |
6 tablespoons ghee or 6 tablespoons butter |
2 inches cinnamon sticks |
4 whole cloves |
1 cup finely chopped onion |
1 minced garlic clove |
2 teaspoons salt |
1/4 teaspoon ground cardamom |
Directions:
1. Place the saffron in a small bowl and cover with 3 tablespoons of boiling water.
2. Soak for 10 minutes.
3. Meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.
4. Add the cinnamon and cloves and stir well.
5. Add the onions, garlic and saute for about 2 minutes.
6. Add the rice and stir for about 5 minutes.
7. Pour in the 4 cups of boiling water or broth, salt, and the cardamom.
8. Bring to a boil over high heat.
9. Add the saffron and its soaking water.
10. Stir gently.
11. Cover, reduce heat, and cook for 25 minutes.
12. Fluff, remove cloves and cinnamon sticks and serve hot.
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