Saffron Basmati Rice
Saffron Basmati Rice is a staple dish at any Indian dinner. Easy to make and very flavorful. The photo shows the saffron sprinkled on top, but the recipe will help to make a cooked saffron version.
INGREDIENTS:
2 pinches of saffron (ground)
1 cup water (for rice)
1 cup low salt chicken stock
1/2 cup boiling water for saffron
2 Tbsp Ghee (clarified butter)
1 cup uncooked Basmati Rice
1 tsp Kosher Sea Salt
DIRECTIONS:
In a small food processor or mortar and pestle, take 2 pinches of saffron and grind into a powder
Bring 1 cup water to a boil and turn off heat. Add the ground saffron and steep for a few minutes.
Bring 1 cup chicken stock to a boil.
In a heavy skillet (with a lid), melt the Ghee, and when liquid, stir in the uncooked Basmati rice, salt and cook, stirring frequently until the rice begins to absorb the Ghee, but do not brown the rice.
Add the 1 cup steeped Saffron water and 1 cup hot chicken stock and stir
Cover, and reduce the heat to a low setting and cook for about 20 minutes, or until the liquid is fully absorbed.
Do not remove the tight fitting lid during the cooking process, as this will aid in the absorption of the liquid into your rice, and provide a fluffier rice.
Sprinkle an additional pinch of Saffron threads to the top of the rice for garnish.
Things you'll need for this recipe...
