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Friday, August 27, 2010

Kashmiri Spiced Saffron Rice

Kashmiri Spiced Saffron Rice

 • 500g basmati rice • 1 tablespoon ghee • 1 tablespoon olive oil • 1 onion, finely sliced • 2 cloves garlic chopped • 5 cardamom pods, bruised • 3 whole cloves • 1 small quill cinnamon • 1/4 teaspoon powdered Baby Brand Saffron • 1 liter very hot water • 2 teaspoons sea salt • 3 tablespoons sultanas 
 Garnish : 
 1/2 cup frozen peas~1/2 cup raw cashews~3 hard boiled eggs 
  • Wash the rice in two or three changes of water then drain for at least 30 minutes in a colander.
  • In a heavy saucepan with a well-fitting lid, heat the ghee and olive oil.
  • Fry onion, garlic and spices, stirring frequently, for about 8 minutes or until onions and garlic start to brown.
  • Add rice & fry for 2 minutes, stirring until each grain is coated with ghee. Add hot water, salt, sultanas and Baby Brand Saffron.
  • Boil, then turn heat as low as possible, cover tightly and allow cooking for 15 minutes.
  • While rice is steaming, boil the eggs.
  • Heat a little oil and fry the cashew nuts until golden, then drain them on kitchen paper.
  • Cook the frozen peas in lightly salted boiling water.
  • Uncover rice and allow steam to escape for a few minutes, then fork lightly to separate grains. Serve rice with a metal spoon…

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