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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Golden rice that is lightly spiced, a great accompaniment for grilled meats and tandoori chicken, as well as curries. Ingredients:
1/2 teaspoon saffron thread |
2 tablespoons vegetable oil (butter, margarine or ghee ok) |
1 -2 large onion, thinly sliced |
1 1/2 cups basmati rice, uncooked |
8 whole cloves |
4 green cardamom pods |
1 teaspoon salt |
1/2-3/4 teaspoon black pepper (amount to taste) |
1/2 cup cooked green peas (optional) |
Directions:
1. Soak saffron in 1/2 cup boiling water for 20-30 minutes.
2. Meanwhile, saute onions in the ghee until tender; set aside.
3. Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain.
4. Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix.
5. Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes.
6. If any liquid remains, drain it.
7. Stir peas into mixture, if desired, as a garnish; serve.
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