long grain rice 3 cups
ghee 3 tbsp
finely sliced onions 2
ground turmeric 1 tsp
saffron powder tsp
chicken stock 5 cups
peppercorns few
sultans cup
almonds, sauteed in oil until golden brown cup
cooked peas 1 cup
Saffron Rice - Directions:
Wash rice in cold water several times to remove starch and dry.
Melt ghee in a heavy base frying pan, and saute onion until pale golden.
Add turmeric, saffron and rice and stir well to coat rice with ghee.
Fry until rice grains are just golden (5min.)
Add boiling stock, salt and spices, stir well, and bring to boil point.
Turn heat very low, cover pan tightly, and cook for 20 minutes.
Do not lift lid or stir during cooking time.
Turn of heat and leave uncovered for 10 minutes to release steam.
Loosen rice grains with a fork, combine with sultans, almonds and peas.
Goes well with chicken curries.
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