Copyright 2012 LtDan'sKitchen blogs |
Saffron and Cardamom Rice - Adapted*
2 tbsp canola oil
1 onion, diced
4 dried red chili, deseeded
1 tsp cardamom seeds
2 cinnamon sticks
2 tsp cumin powder
4 bay leaves
2 cups basmati rice
2 tsp safflower soaked in 2 tbsp warm milk
4 cups hot water
salt and pepper
crispy fried onions
1. In a deep pot, heat the oil over medium heat and saute the onions. Season
with salt and pepper and cook until slightly browned.
2. Add the cardamom, dried chilies, cinnamon, cumin and bay leaves. Saute
until fragrant.
3. Add the safflower and the milk. Add the rice and stir until well coated by
the spice mix.
4. Increase the heat to high and add the hot water and bring to a boil. Keep
boiling uncovered until almost all the water has evaporated.
5. Lower the heat to low and cover the pot until the rice is cooked through.
This will take about 20-30 minutes.
6. Fluff the rice and serve garnished with cilantro leaves and a handful of
crispy fried onions.
Copyright 2012 LtDan'sKitchen blogs |
1 onion, sliced thinly
canola oil for frying
Heat the oil at medium heat and fry the onion slices until golden brown. Remove from the oil and transfer to a paper towel to drain the excess oil.
*Vijayakar, Sunil, 30 Minute Indian, Laurel Glen Publishing, San Diego:2000.
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