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Basmati rice saffron thread hot coconut milk vegetable oil cumin seed cinnamon cloves Green Cardamom bay leaf onion blanched almonds raisins water salt fresh ground black pepper walnuts
Viewed: 94 - Published at: 2 years agoIngredients
- 1 cup basmati rice
- 1 large pinch saffron thread
- 2 2 tablespoons hot coconut milk or 2 tablespoons hot water
- 1/4 cup vegetable oil
- 3/4 teaspoon cumin seed
- 1 cinnamon stick, 3-inch long
- 3 cloves
- 3 green cardamom pods
- 1 bay leaf
- 1 medium onion, peeled and sliced
- 2 tablespoons blanched almonds, roughly chopped
- 2 tablespoons raisins
- 1 3/4 cups water
- 2 dried figs, chopped
- salt, to taste
- fresh ground black pepper, to taste
- 2 tablespoons walnuts or 2 tablespoons pistachios
Method
- Rinse the rice in a strainer until the water runs clear. Put rice in a bowl and cover with fresh water. Add saffron to hot milk and set aside.
- Heat the oil in a large non-stick saucepan until it shimmers. Add cumin seeds, cinnamon stick, cloves, cardamom pods and bay leaf. Cook until it begins to be fragrant, about 30 seconds.
- Add onions and saute until they soften and turn golden, 4-6 minutes. Add almonds and raisins and cook another 2 minutes.
- Drain rice and add to pan. Stir 1-2 minutes until it begins to appear opaque. Add saffron and milk, water, figs and salt. Bring to a boil for 2-3 minutes. Turn down to a simmer, cover and cook 7-8 minutes. Taste; if rice is not quite cooked through, recover and cook an additional 1-2 minutes.
- Season with black pepper. Add walnuts/pistachios and fluff rice with a fork as you stir them inches Let stand 4 minutes to absorb any remaining liquid; serve hot.
