Saffron Rice / Ramadan Recipes

Ingredients

1. Basmati rice – 1.5 cup (Soaked in enough water for 20 minutes and drained well)

2. Chicken stock / vegetable stock / water – 2 1/4 cup

3. Saffron – 1 pinch, soaked in 1 – 2 tbsp hot water

4. Butter –  2 tbsp

5. Fennel seeds – 1/4 tsp

    Cumin seeds – 1/4 tsp

6. Onion – 3/4 cup, thinly sliced

7. Whole cardamom – 3, cinnamon powder – 1 pinch, All spice – 1/8 tsp, bay leaves – 2, cloves – 2

8. Mint leaves – 6 – 7, torn

9. Salt – To taste

10. Fried onion – 1/4 cup

     Mint leaves – 10, chopped

     Golden raisins – 3 tbsp

     Dried cranberries – 3 tbsp (optional)

     Sliced almonds and pistachios – 3 tbsp each

     Pomegranate seeds – 2 – 3 tbsp

Method

Heat butter in a heavy-bottomed pan. Splutter fennel seeds and cumin seeds. Add sliced onion and saute until transparent. Add ingredients numbered 7 and mix well. Add drained rice, mint leaves, chicken stock/ vegetable stock/ water. Bring to a boil. Taste-check for salt. Cover with a lid and cook until rice is done. Fluff the rice with a fork. Add in the ingredients numbered 10. Mix gently and serve hot with any curry of your choice.