Best Zaffrani Chaval Rice With Saffron And Nuts Recipes

BASMATI RICE WITH SAFFRON (ZAFFRANI PULAO)

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.
• Heat oil in 2-quart saucepan 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 and 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.

RICE WITH SAFFRON AND NUTS (ZAFFRANI CHAVAL)

Steps:

• Heat the oil in a 6-quart saucepan. Test that it's hot enough by adding one seed; it should sizzle immediately. If not, wait until the oil is hotter before you add the remainder of the seeds and stir for 10 seconds.
• Add rice. Stir and saute for 3 to 4 minutes. The rice will start to change color and become opaque.
• Add broth and salt. Bring to a boil, turn down heat, cover and simmer until all the liquid is absorbed, about 20 minutes. Turn off heat and fluff with fork.
• Dissolve saffron in 2 tablespoons of warm water, then pour it in the center of the rice. Sprinkle nuts on top.
• Wait for 5 minutes, then mix. Rice will have white and saffron-color grains mixed together -- unless you have lame-o saffron like I had when I made the batch in the photos I uploaded. *lol*.

CUMIN AND SAFFRON RICE

Steps:

• Heat oil and fry black cumin seeds for 10 seconds.
• Add rice and saute for a few minutes until rice starts to change color and become opaque.
• Add water and salt. Bring to a boil, turn down heat and cover.
• Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked.
• Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed.
• Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains.

ZAFFRANI CHAVAL (RICE WITH SAFFRON AND NUTS)

Steps:

• 1. Heat the oil in a 6-quart saucepan. When hot, add black cumin seeds (oil should be hot enough to sizzle when seeds are added; test by dropping a couple of seeds in first) and stir for 10 seconds. 2. Add rice. Stir and sauté for 3 to 4 minutes. The rice will start to change color and become opaque. Add broth or water and salt. Bring to a boil, turn down heat, cover and simmer until all the liquid is absorbed, about 20 minutes. Turn off heat and fluff rice with a fork. 3. Dissolve saffron in 2 tablespoons of warm water, then pour it in the center of rice. Sprinkle nuts on top. Wait for 5 minutes and then mix. Rice will have white- and saffron-colored grains mixed together, which looks very pretty.

NIMBU KA CHAVAL (SAFFRON RICE WITH LIME)

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.