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
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.
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