This is a very simple rice dish that goes especially well with spicy bean dishes, though the mild and fragrant flavour of this dish makes it a delightful side dish for any meal.
 Simple Pulao Rice |
Recipe by Lisa Turner
Cuisine: Indian
Published on March 21, 2007
Simple pulao rice with a delicate saffron and cardamom seasoning
Preparation: 5 minutes
Cooking time: 24 to 25 minutes
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Ingredients:
- 1 cup white basmati rice
- 2 tablespoons ghee or butter and oil
- 3 green cardamom pods
- 3 whole cloves
- 4 black peppercorns
- 1/2 teaspoon sea salt
- 2/3 teaspoon saffron strands
- 2 cups water
Instructions:
Rinse the rice and set aside. Heat the ghee or butter and oil in a medium saucepan over medium heat. When hot, add the cardamom pods, cloves and peppercorns to the pan and stir for 1 minute. Add the rice and stir for 2 minutes to coat the grains with the oil. Add the salt, saffron and water to the rice and reduce the heat to low. Cover the pan and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve hot.
Makes 4 servings |
5 comments:
Where do you buy ingredients like ghee, or safron?
If you have an Indian grocery store nearby, you will have no trouble finding ghee or saffron.
Check for Middle Eastern groceries as well. Their cuisine shares some of the spices and other ingredients used in Indian food.
Here in Canada some large supermarket chains like Loblaws have a good selection of Asian ingredients.
I was able to find Saffron at our local Von's.
I just made this with half the oil and brown basmati rice. It was very good! Thank you for the recipe.
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