Saffron Rice

Ingredients

• 2 cups Basmati rice, washed & soaked for 30 minutes

• a pot full of water to boil the rice

• salt (lots, to make the water salty)

• 2 tbsp ghee

• 10-12 cashews

• 1 tsp cumin seeds

• 1 cinnamon stick

• 4-5 cloves

• 4-5 green cardamom pods

• 1 big onion, sliced

• 2 tsp sugar

• 12-15 strands saffron, soaked in 2 tbsp warm milk

Method

Fill a large pot with water, add a generous amount of salt and bring the water to a rolling boil.

Then add the soaked and drained rice to it & cook till it’s about 90% done. Drain the rice and keep aside.

Now, heat ghee in a thick-bottomed pan over medium heat. Add cashews and toast them till golden brown. Remove on a plate and keep aside.

Then in the same pan, add cumin seeds and let them splutter.

Follow this with the cinnamon stick, cardamom pods & cloves. Sauté for a few seconds till fragrant.

Then add the sliced onions along with sugar & sauté till golden brown. Remove some to use as garnish.

Toss the boiled rice in, along with a pinch of salt & gently give it a toss.

Pour the saffron milk, cover the pan with its lid & let the rice get infused with all the flavours for 2-3 minutes on low flame.

Remove the lid, add the toasted cashews, give it a toss and transfer onto a serving platter.

Garnish with browned onions and
serve hot.