Recipe by Sue Lau
Golden rice that is lightly spiced, a great accompaniment for grilled meats and tandoori chicken, as well as curries.
Top Review by Anu
WOW!!! This is downright addictive, and just so perfectly flavoured! The only thing I changed was in using a little less saffron... darn expensive thingies! I used the optional peas as well. Gawsh Sue, I'm gonna make this a LOT! Thanks a million! :-)
- 1⁄2 teaspoon saffron thread
- 2 tablespoons vegetable oil (butter, margarine or ghee ok)
- 1 -2 large onion, thinly sliced
- 1 1⁄2 cups basmati rice, uncooked
- 8 whole cloves
- 4 green cardamom pods
- 1 teaspoon salt
- 1⁄2-3⁄4 teaspoon black pepper (amount to taste)
- 1⁄2 cup cooked green peas (optional)
Directions See How It's Made
- Soak saffron in 1/2 cup boiling water for 20-30 minutes.
- Meanwhile, saute onions in the ghee until tender; set aside.
- Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain.
- Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix.
- Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes.
- If any liquid remains, drain it.
- Stir peas into mixture, if desired, as a garnish; serve.