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Roasted Saffron Basmati Rice |
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Serves: 4 Print this Recipe(Kesari Pullao) Category: Simple Herbs and Spices Pilafs, Vegan Makes 4 to 6 servings In a gourmand's fantasy world, this recipe would be currency with its value measured by the spices it contains--some of the most treasured in the world--saffron, black cumin, and cardamom pods. The whole spices and herbs add to the presentation of the dish, but you can take them out or tell guests to push them to the side. 1 1/2 cups basmati rice, sorted and washed in 3 to 4 changes of water 2 3/4 cups water 1/3 teaspoon saffron threads 1 tablespoon vegetable oil or melted ghee 1 (1-inch) stick cinnamon, buised 2 bay leaves 5 to 7 green cardamom pods, lightly crushed to break the skin 1/2 teaspoon black cumin seeds (or 1 teaspoon cumin seeds) 3/4 teaspoon salt, or to taste 1/4 teaspoon Garam Masala 1. In a medium bowl, soak the rice in the water, about 30 minutes. Put the saffron in a small skillet and roast over medium heat, shaking the skillet until the saffron is fragrant and a few shades darker, about 1 minute. Transfer to a bowl and crush lightly with a spoon. 2. Heat the oil (or ghee) in a large saucepan over medium-high heat and cook the cinnamon, bay leaves, and cardamom pods, stirring, until golden, about 1 minute. Add the cumin seeds, then the rice with the water it was soaking in. Mix in the roasted saffron and salt and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, about 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, sprinkle the garam masala on top, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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