As someone rightly said "White rice is nice, but yellow saffron rice is stunning".
There have been many versions of Saffron Rice, from the day Think Spice... Think Saffron was announced :) And now this is the time for my version :)
Basmati rice: 1 cup
Water: 2 cups
Saffron: 1/2 tsp
Cloves: 4 - 5
Cumin: 1 tsp
Cashews: 1 Tbsp
Salt: to taste
Milk: 2 Tbsp
Curry Leaves: a few
Ghee: 1 Tbsp
Edible Saffron Color or Turmeric : a pinch (optional)
How I did it:
- Steep Saffron in warm milk for a few mins.
- Cook rice with water, cardamom, cloves, salt. Add even the saffron and milk and turmeric or color(if using).
- Take ghee in a small kadai and add cashews after golden, add jeera and curry leaves.
- Add this to the cooked rice.
- Serve hot!
And the Verdict:
It is a nice substitute for the routine jeera rice or ghee rice. Saffron adds the rich flavor and color.
I served this with butter chicken, and it was a nice combination!!
This is my entry for the Think Spice : Saffron event being hosted by dear Sunita of Sunita's World.