Saffron rice (kesar chawal)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rice |
| 4 | cups | Water |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Saffron threads -- or less |
| 2 | tablespoons | Hot water |
| 1 | cup | Onion -- sliced |
| 1 | small | Cinnamon stick -- |
| Splintered | ||
| 4 | Bay leaves | |
| 4 | larges | Cardamom -- pods |
| 1 | tablespoon | Cumin seed |
| 4 | Cloves | |
Directions
Soak the saffron in 2 tablespoons hot water.
Heat the butter and fry the onions. Add cinnamon, cumin seeds, cardamoms, and cloves. Wait 1 minute, add the bay leaves and the onions. Add the rice and stir until the grains of rice are well coated with butter. Add the water and bring to boil. Add saffron and its water, cover and let cook over medium to low heat until rice is ready.
Watch it! It has a tendency to stick! Recipe By : Somesh Rao
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