Saffron Rice
Ingredients
basmati rice 500 gm.
Milk 100 ml.
Ghee/clarified butter 2 Tbsp.
Bay leaves 5 nos.
Saffron a pinch
Cloves 10 nos.
Cinnamon a small piece
cardamom 5 nos.
cashew nuts split 50 gm.
cumin seeds 1/2 tsp (Optional if you like its tinginess).
Onion 2 nos. (sliced in fine rings)
Mint leaves a bunch
Preparation
Wash and rince the Basmati rice and keep aside. Make the milk warm and soak the safran in it and keep aside.
Heat ghee in a thick bottomed vessel and fry the cashew pieces and keep aside. Now add bay leaves, cloves, cinnamon and crushed cardamom, (If you prefer add the cumin seeds also at this time, salt and rice and fry for a few minutes.
Add 1 litre water, saffron milk and cook for 15-20 minutes.
Remove from heat and loosen the rice using a fork.
Garnish with cashew nuts, deep fried onion rings and mint leaves.
Ingredients
basmati rice 500 gm.
Milk 100 ml.
Ghee/clarified butter 2 Tbsp.
Bay leaves 5 nos.
Saffron a pinch
Cloves 10 nos.
Cinnamon a small piece
cardamom 5 nos.
cashew nuts split 50 gm.
cumin seeds 1/2 tsp (Optional if you like its tinginess).
Onion 2 nos. (sliced in fine rings)
Mint leaves a bunch
Preparation
Wash and rince the Basmati rice and keep aside. Make the milk warm and soak the safran in it and keep aside.
Heat ghee in a thick bottomed vessel and fry the cashew pieces and keep aside. Now add bay leaves, cloves, cinnamon and crushed cardamom, (If you prefer add the cumin seeds also at this time, salt and rice and fry for a few minutes.
Add 1 litre water, saffron milk and cook for 15-20 minutes.
Remove from heat and loosen the rice using a fork.
Garnish with cashew nuts, deep fried onion rings and mint leaves.
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