Prep 5 mins
Cook 40 mins
I prepared this for my family last night and they loved it to the core! Its wonderful!! I hope you enjoy it as much as we all did. Recipe posted by request for saffron recipes.
- 1 1⁄2 cups kohinoor long-grain basmati rice, cleaned, washed, soaked in 6 cups of water and drained
- 3 3⁄4 cups water or 3 3⁄4 cups maggi vegetable broth with onions
- 1 tablespoon cumin seed
- 4 cloves
- 4 green cardamoms
- 1 inch cinnamon stick
- 2 bay leaves
- 3 tablespoons oil
- 3 drops rose water (I use the Laxmi brand which is made in USA and is very, very good!)
- 1 cup green peas, defrosted
- 6 saffron strands
- 2 teaspoons mtr madras rasam curry powder
- 1 teaspoon coriander powder
- 1⁄2 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 4 -5 whole black peppercorns
- 1 teaspoon salt
- 3 -5 drops lemon juice, freshly squeezed
- If you want to prepare this pilaf using Maggi veg broth with onions instead of water (to make it even more lfavourful), dissolve 2 cubes of Maggi veg.
- broth with onions in 3 3/4 cups of water.
- Boil until the cubes dissolve completely.
- Remove from flame and keep aside, covered, until required.
- Now heat oil in a skillet on medium flame.
- Once its hot, toss in the cumin seeds, cloves, green cardamoms, cinnamon stick, bay leaves and the black peppercorns.
- Allow the cumin seeds to splutter.
- Once they stop spluttering, add the rasam powder, salt and greenpeas.
- Mix well.
- Fold in the drained rice, saffron, lemon juice (to taste), rose water, water or Maggi veg.
- broth with onions (prepared in step 1) and the masala powders, i.
- e, turmeric powder, corriander powder and red chilli powder.
- Mix well.
- Bring to a boil on high heat.
- Once it comes to a boil and the aroma is wafting all through your kitchen, lower flame, partially cover and cook until all the water or broth has been absorbed by the rice.
- Remove from flame.
- Serve hot immediately on clean plates, alongwith low-fat or fat-free plain yogurt or a raita on the side!