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| − | Recipe by: [[:Category:Yiggy's recipes|Yiggy]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]]
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| − | [[Category:Indian]][[Category:Dinner]][[Category:Rice]][[Category:Side Dish]][[Category:Main Course]]
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| − | Wash '''two cups''' of '''basmati rice'''. Change the water several times (took me ~15) until water runs from it clear, then drain.
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| − | [[image:Dof38.jpg]] | + | == Ingredients == |
| | + | * 1½ cups [[rice]] |
| | + | * [[salt]] |
| | + | * 3 cups [[water]] or [[chicken stock]] |
| | + | * [[onion]], cut up small |
| | + | * [[saffron]] powder (or [[safflower|saffron flower]]) |
| | + | * [[oil]] |
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| − | Crush up roughly '''1/4 a tsp''' of '''saffron threads'''.
| + | == Procedures == |
| | + | # Sauté [[onion]] in [[oil]] until soft |
| | + | # Add [[rice]], [[salt]], [[saffron]] and [[water]]( or stock) |
| | + | # Bring to the boil, then reduce heat to simmering, cover pot tightly with lid and boil [[rice]] for about 20 mins. undisturbed |
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| − | [[image:Dof39.jpg]] | + | [[Category:Trinidad and Tobago cuisine]] |
| − | | + | [[Category:Snack Recipes]] |
| − | Add the crushed threads, the rice and '''3 cups of water''' and stir. Let soak for thirty minutes. (Now, I used three and a half cups. I've been experimenting with getting basmati rice perfect with this method. Three and a half cups was just fine, four is soggy though. If I did it again I'd use three cups of water, because I think the rice benefits from a little bite.)
| + | [[Category:Saffron Recipes]] |
| − | | + | [[Category:Rice Recipes]] |
| − | [[image:Dof40.jpg]]
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| − | After thirty minutes, drain the rice but reserve the saffron water. Heat up 2tbsps of ghee. Add about 1 tsp of nigella seeds and fry briefly, then add rice and fry for a minute or two. At this time add roughly a tsp or two of asafoetida. This makes the rice awesome delicious. I could have eaten a bowl of just the rice.
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| − | After the rice is well coated in oil and toasted, add the reserved saffron water and quickly bring to a boil. Once boiling loosely cover the rice, lower heat and simmer for ten minutes. After this, put the lid on tighly, reduce heat to the lowest possible setting, and raise cooking vessel off the burner a little. I use tongs. They make wok rings for this I think. You can't see the flame, but it's on.
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| − | [[image:Dof42.jpg]] | |
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| − | Let the rice sit this way for another ten minutes, then turn off the heat. Let sit for another five to ten minutes, then take the lid off and fluff with a paddle.
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| − | [[image:Dof43.jpg]] | |
