Saffron Rice (Kesar Chawal)
2 c Rice
4 c Water
6 T Ghee
1 t Saffron threads (or less)
2 T Hot water
1 c Sliced onion
1 small Cinnamon stick - splintered
4 Bay leaves
4 large Black cardamoms
1 T Cumin seed
4 Cloves
2 t Salt
Soak saffron in hot water. Wash and soak rice in 3 cups water (optional).
Heat ghee and fry onions and then remove and keep aside. Add cinnamon,
cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the
bay leaves and 1/2 the onions. Drain the rice and reserve the water.
Add the rice grains and stir for 4-5 minutes until all the water
evaporates and the grains of rice are coated with oil. Add the water
and bring to a boil. Add saffron and its water and pressure cook at 15
psi. Remove from the heat and allow the pressure to drop by itself.
Print This Recipe
INFORMATION
For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:
The Netscape UFAQ
Netscape Browser Support
|