Saffron Rice (kesar chawal)

* Exported from MasterCook II *

Saffron Rice (kesar chawal)

Recipe By : Somesh Rao
Serving Size : 6 Preparation Time :0:40
Categories : Rice Cornellier Classics

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups rice
4 cups water
2 tbsp butter
1 tsp saffron threads -- or less
2 tbsp hot water
1 cup onion -- sliced
1 small cinnamon stick -- splintered
4 bay leaves
4 large cardamom -- pods
1 tbsp cumin seed
4 cloves

Soak the saffron in 2 tablespoons hot water.

Heat the butter and fry the onions. Add cinnamon, cumin seeds, cardamoms, and
c
loves. Wait 1 minute, add the bay leaves and the onions.

Add the rice and stir until the grains of rice are well coated with butter.
Add
the water and bring to boil. Add saffron and its water, cover and let cook
ove
r medium to low heat until rice is ready.

Watch it! It has a tendency to stick!



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NOTES : Original recipe calls for 6 tablespoons of ghee. We cut it to two
table
spoons of butter the first time, 1 tablespoon the second time we made it. I
pre
ferred 2, Germaine saw no difference. We also omitted 2 teaspoons of salt.