Difference between revisions of "Saffron Rice"
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| + | Recipe by: [[:Category:Yiggy's recipes|Yiggy]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]] | ||
| + | [[Category:Indian]][[Category:Dinner]][[Category:Rice]][[Category:Side Dish]][[Category:Main Course]] | ||
| + | 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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| − | + | Crush up roughly '''1/4 a tsp''' of '''saffron threads'''. | |
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| − | [[ | + | 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.) |
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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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| + | 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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Revision as of 16:17, 12 April 2012
Recipe by: Yiggy Uploaded by Drimble Wedge
Wash two cups of basmati rice. Change the water several times (took me ~15) until water runs from it clear, then drain.
Crush up roughly 1/4 a tsp of saffron threads.
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.)
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.
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.
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.
