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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Adapted from a recipe by Kimber . You really have to use basmati rice to get the best flavor; plain long-grain rice will likely be bland. Substitute oil for the butter to make it vegan. Ingredients:
2 cups uncooked basmati rice |
1 teaspoon crushed saffron thread |
2 tablespoons butter |
6 whole cardamom pods |
4 whole cloves |
3 cinnamon sticks |
1 onion, chopped |
3 bay leaves |
1/2 cup golden raisin |
3 cups boiling vegetable broth |
1 teaspoon salt |
1/4 cup slivered almonds |
Directions:
1. Rinse rice in 2-4 changes of cold water, until it runs clear. Set aside.
2. Soak saffron threads in 2 tablespoons boiling water.
3. Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown, 8-10 minutes. Add rice, reduce heat to low and saute 5 minutes, stirring constantly, until rice is opaque, is beginning to smell nutty and is just beginning to turn a little golden.
4. Add bay leaves and raisins to pot. Pour in the boiling broth and stir in the salt and saffron.
5. Cover tightly and simmer 20-25 minutes. or until rice is cooked and all liquid is absorbed. Fluff with a fork, then turn out into a serving dish. Remove and discard cardamom pods, whole cloves and cinnamon sticks. Sprinkle with slivered almonds.
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