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Zafrani Rice

• Preparation time: 10 mins
• Cooking time: 20 mins
• Ingredients:
• 450 gm (2 cups) basmati rice
• 1 medium onion, sliced
• 2 tablespoons ghee
• 1/2 teaspoon cumin seeds (jeera)
• 1 inch stick cinnamon
• 1-2 cardamoms (elaichi)
• 2-3 cloves
• 1 bay leaf
• 1"(25mm) ginger
• 2 cloves of garlic (optional)
• pinch of saffron strands
• 10 tsp milk
• 2 tsp chilli powder
• 2 tbsp sour curd
• 50 gm (1/2 cup) slivered almonds
• 25 gm green raisins or sultanas
• 4 cups water
• 1 teaspoon salt
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• Method:
• 1. Soak saffron in 2 tablespoon of warm milk for few minutes.
• 2. Meanwhile rinse rice and soak in fresh water for 30 minutes in a pan.
• 3. Heat ghee in a heavy saucepan. Add cumin seeds when they crackle, add onion and all the spices(cloves, bay leaf, cardamom, cinnamon), ginger and garlic except saffron to the hot ghee. Stir-fry until the onion turns golden brown.
• 4. Add almonds, raisins and well-drained rice, chilli powder, milk and sour curd, stir-fry for a further 5 minutes.
• 5. Pour water into the rice, It should be just the right quantity - one inch above the rice level.
• 6. Add the salt and saffron, stir well and bring to the boil.
• 7. Reduce heat, cover the pan tightly and cook on slow fire for about 20 minutes until the rice is tender and fluffy and the water is absorbed.
• 8. Fluff up the rice with a fork and serve immediately.
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