Saffron rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | teaspoon | Cumin Seeds |
| 1 | 1 Inch Cinnamon Stick | |
| 3 | Brown Cardamon Pods, Crushed | |
| 4 | Whole Cloves | |
| ½ | teaspoon | Black Peppercorns |
| 2 | Bay Leaves | |
| ½ | cup | Uncooked Rice |
| 1 | teaspoon | Salt |
| 1½ | cup | Chicken Stock |
| ¼ | teaspoon | Saffron |
Directions
Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30.