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Articles: Recipes | Saffron & Nuts Rice
- Mrs. vimala mudigonda
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Ingredients:
2 cups basmati rice
2 tablespoons vegetable oil
2 small onions, thinly sliced
2 teaspoons cumin seeds
12 whole black peppercorns
8 whole cloves
6 whole cardamom pods
3 bay leaves
1 cinnamon stick
4 cups water
1/4 cup whipping cream
1 teaspoon salt
1/4 teaspoon saffron threads
1 1/2 cups peas((frozen)
1/4 cup almonds(chopped)
1/4 cup cashews(chopped)
1/4 cup raisins
Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by 3 inches.Allow to stay for 20 minutes. Drain it well.
Heat oil in heavy large saucepan over medium heat.
Add onions; sauté until golden.
Add cummin, cloves, cardamom, bay leaves and cinnamon;
sauté until onions are brown.Add rice to spices and stir 2 minutes.
Add 4 cups water, cream, salt and saffron.
Bring to boil.
Reduce heat to low.
Cover saucepan almost completely and cook until almost all liquid is absorbed, (approx 20 minutes.)
Add peas to rice.
Cover and simmer until rice is tender
Decorate with nuts and raisins.Serve hot with any curry or khurma!!
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