Best Nimbu Ka Chaval Saffron Rice With Lime Recipes
SAFFRON RICE
Steps:
- Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.
NIMBU PANI (LIMEADE)
Funky, salty and exceedingly sour, nimbu pani is a cool reprieve from the sweltering summer days in Lahore and across most parts of South Asia. It also makes for an excellent iftar drink: It's instantly nourishing, and the salt hits differently after a long day of fasting. Kala namak, or Himalayan black salt, adds pungence to an already punchy drink. Add sugar, if you prefer balance over funk.
Provided by Zainab Shah
Categories non-alcoholic drinks
Time 5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Peel the limes: Slice off the tops and bottoms then, working with one at a time, place each one vertically on a cutting board, setting it on one flat, cut side. Next, slice off the skin and pith. Repeat with remaining limes.
- Put peeled limes, ice cubes, kala namak, fine sea salt and sugar, if using, in a blender, along with 3 cups of water. Blend on high until the ice is crushed and the nimbu pani is frothy.
- Strain, then serve in a glass with a sprig of mint, if you like.
NIMBU KA CHAVAL (SAFFRON RICE WITH LIME)
Adapted from Time-Life Foods of the World. Black mustard seeds are the same thing as brown mustard seeds. If you can't find them, you can use yellow ones, but the flavor will not be as strong. I listed the boiling water and the water used to cook the rice separately, for clarity. NOTE: you will need a casserole dish that is safe to use both in the oven and on the stovetop.
Provided by Chocolatl
Categories Long Grain Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Place saffron in a small bowl and pour 1/4 cup boiling water over it.
- Let stand at least 10 minutes.
- Meanwhile, bring 4 cups of water to a boil in a heavy saucepan.
- Add rice, stirring constantly to keep water at a boil.
- Add 1 teaspoon salt.
- Cook over moderate heat, uncovered, for 10 minutes.
- Drain rice and set aside.
- Heat butter or ghee in a heavy 3-4 quart casserole with a tight-fitting lid.
- Add cashews, ginger, mustard seeds and clove.
- Cook, stirring constantly, until seeds begin to burst, about 1-2 minutes.
- Add remaining salt, chili pepper, rice, coriander, lime juice, coconut and remaining boiling water, stirring well.
- Sprinkle saffron and the water it soaked in over the top.
- Bring to a boil over high heat, stirring occasionally.
- Cover pan with aluminum foil.
- Place lid on top.
- Bake for 25 minutes, or until rice has absorbed all liquid.
- Fluff with a fork before serving.
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