Prep 15 mins
Cook 40 mins
A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226770 on step x step pictures to make this.
- 2 cups basmati rice
- 1 teaspoon saffron thread
- 3 tablespoons boiling water or 3 tablespoons chicken broth, plus
- 4 cups boiling water or 4 cups chicken broth
- 6 tablespoons ghee or 6 tablespoons butter
- 2 inches cinnamon sticks
- 4 whole cloves
- 1 cup finely chopped onion
- 1 minced garlic clove
- 2 teaspoons salt
- 1⁄4 teaspoon ground cardamom
- Place the saffron in a small bowl and cover with 3 tablespoons of boiling water.
- Soak for 10 minutes.
- Meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.
- Add the cinnamon and cloves and stir well.
- Add the onions, garlic and saute for about 2 minutes.
- Add the rice and stir for about 5 minutes.
- Pour in the 4 cups of boiling water or broth, salt, and the cardamom.
- Bring to a boil over high heat.
- Add the saffron and its soaking water.
- Stir gently.
- Cover, reduce heat, and cook for 25 minutes.
- Fluff, remove cloves and cinnamon sticks and serve hot.
i made this again, in the rice cooker tonite. it's still better than my favorite indian resteraunt, but with half the butter, half the water and half the time. soooo good
This was nicely flavored rice. I used chicken broth and butter, both of which already had salt added. I halved the amount of salt to try to compensate but the rice turned out slightly too salty for our taste. I would suggest that if you use chicken broth that is already salted and salted butter in this recipe, you may want to use 1/4 of the amount of salt or omit it altogether.
We make this usually at parties and its always the first thing to get over;) This is a great side dish, well enjoyed by all.