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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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ON THE RANGE KESAR BHAT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Craig Estate in Waxahachie, Texas in 1981. Ingredients:
1 cup basmati rice |
2 cups water |
1/2 teaspoon saffron threads lightly crushed |
2 tablespoons vegetable oil |
2 tablespoons minced yellow onion |
3 green cardamom pods |
3 whole cloves |
1 cinnamon stick |
1/3 cup raisins |
3/4 teaspoon salt |
Directions:
1. Rinse rice thoroughly in cold water.
2. In a small bowl combine rice, water and saffron and let soak 30 minutes.
3. In a saucepan over high heat warm the vegetable oil.
4. When hot add onion, cardamom, cloves and cinnamon and cook stirring constantly 2 minutes.
5. Add rice, its soaking water, raisins and salt then bring to a boil.
6. Reduce heat to medium and boil gently without stirring for 6 minutes.
7. Cover tightly then reduce heat to very low and cook rice 5 minutes more.
8. Remove rice from heat and let rest covered for 5 minutes then serve immediately.
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