Aromatic Saffron Rice is an Indian dish which may be served as part of an Indian meal, or with kebabs and yogurt.
2 oz. butter seeds of
4 whole cardamom pods
3 X 1-inch pieces cinnamon stick
1 medium-sized onion, finely chopped
12 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
1 pints chicken stock, boiling
1 teaspoon salt
½ teaspoon crushed saffron threads, soaked in
2 tablespoons boiling water for 20 minutes
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the cardamom seeds, cloves and cinnamon sticks and fry, stirring constantly, for 2 minutes.
Add the onion and fry, stirring occa-sionally, for 8 to 10 minutes or until it is golden brown. Add the rice, reduce the heat to moderately low and fry gently, stirring constantly, for 5 minutes.
Pour the boiling stock over the rice, add the salt and stir in the saffron mixture.
Cover the pan, reduce the heat to low – and cook for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed.
Remove the pan from the heat. Spoon the rice on to a warmed serving platter and serve immediately.