BASMATI RICE WITH SAFFRON
Saffron, the world's most expensive spice, finds an ideal partner in basmati, the royal rice.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Place rice in medium bowl; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; set aside.
- In 2-quart saucepan, heat oil over medium-high heat. Add cashews; stir-fry 10 to 20 seconds or until cashews are golden brown. Remove with slotted spoon; drain on paper towels.
- Add raisins to hot oil; stir-fry 20 to 30 seconds or until raisins plump up. Remove with slotted spoon; add to cashews to drain.
- Add cumin seed, peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks to hot oil; sizzle 15 to 30 seconds. Mix in onions; stir-fry 3 to 4 minutes or until onions are golden brown.
- Add rice; gently stir-fry 1 minute, taking care not to break tender rice grains. Stir in 1 1/2 cups cold water, the saffron and salt. Heat to boiling, stirring once; reduce heat to medium-high. Cook uncovered 5 to 6 minutes, stirring occasionally, until almost all the water has evaporated.
- Reduce heat to low. Cover; cook 5 minutes; remove from heat. Let rice stand covered 10 to 15 minutes.
- Fluff rice with fork or spoon to release steam. Serve sprinkled with roasted cashews and raisins. Serve with peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks left in to continue to flavor the rice, but do not eat them.
Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
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