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Categories:
butter nuts cloves cardamom pods cinnamon black peppercorns Basmati rice saffron thread kosher salt water raisins mango fresh coriander scallions
Viewed: 51 - Published at: 6 years agoIngredients
- 2 tablespoons clarified butter
- 14 cup macadamia nuts
- 5 whole cloves
- 2 cardamom pods
- 1 cinnamon stick, 1-inch long
- 16 whole black peppercorns
- 1 lb raw basmati rice
- 12 teaspoon saffron thread, soaked in 1 Tbs. hot water
- 2 teaspoons kosher salt
- 3 cups water
- 2 tablespoons raisins
- 1 ripe mango, peeled, seeded and diced
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons scallions, chopped
Method
- To prepare nuts and spices, heat butter in saucepan over medium heat, and saute nuts until golden brown.
- Remove nuts from heat, and set aside.
- Using same pan, add cloves, cardamom, cinnamon stick and peppercorns, and cook, stirring constantly, about 1 minute, or until aromatic.
- Stir rice into spice mixture.
- Add saffron and salt, stirring well.
- Add water, and bring to a boil.
- Reduce heat to low, cover and cook for about 15 minutes.
- Remove from heat.
- Stir in raisins, macadamia nuts and mango.
- Cover, and let stand 5 minutes.
- To serve, stir in fresh coriander and scallions.
- Transfer to large bowl, and serve rice hot or at room temperature.
