‘Saffron Cardamom Rice’ uses an alternative One-Step Method and infuses the flavour of the spices into the rice.
1 tbsp butter or ghee
1 stick cinnamon
2 green cardamoms, cracked
2 cloves
2 cups Basmati Sella Rice
4 fl oz rapidly boiling water
2 tbsp salt
¼ cup boiling water and a pinch of saffron threads soaked
1 tsp shah jeera (caraway seeds)
1 tbsp crispy-fried, browned onions for garnish
1
Warm butter on low heat. Add cinnamon, cardamoms and cloves. Stir well.
2
Add the washed rice, adjust heat to medium and fry the rice for five minutes until well covered in butter or ghee. Stir rice continuously.
3
Add the boiling water, salt and stir well.
4
Cook unclosed for 5 minutes.
5
Adjust heat to low, close the pot and let the rice cook until all the water has been absorbed.
6
Add the saffron water and the shah jeera, mix lightly and close the pot again. Steam until done.
7
Leave the pot closed for a few minutes before forking up the rice.
8
Add the crispy-fried browned onions before serving
Ingredients
1 tbsp butter or ghee
1 stick cinnamon
2 green cardamoms, cracked
2 cloves
2 cups Basmati Sella Rice
4 fl oz rapidly boiling water
2 tbsp salt
¼ cup boiling water and a pinch of saffron threads soaked
1 tsp shah jeera (caraway seeds)
1 tbsp crispy-fried, browned onions for garnish