Author : Foodeva Marsay
🔸 1 and ½ Cups Rice (any variety)
🔸 1 Teaspoon Salt (or to taste)
🔸 3 Small Cinnamon Sticks
🔸 2 Whole Pods of Cardamom (Elachie)
🔸 ¼ Teaspoon Tumeric Powder
🔸 A Good Pinch of Saffron Strands
~ Add Enough Water to cover and boil all the above until Rice is tender(approximately 25 minutes) *boil rice according to your preference, be it a hard or soft end result that you prefer✅.
~ When Rice is cooked through, strain it into a colander and remove the Cardamoms and Cinnamon Sticks at this stage. (These may be left in if you like)
Sautè (In a pot/pan large enough for the rice)
🔸 ½ an Onion, finely sliced
🔸 2 Tablespoon Butter
🔸 ¼ Teaspoon Saffron Strands
🔸 1 Tablespoon Chopped Dried Cranberries (Optional)
~ Sautè all the above until the onions are light golden in colour.
~ Return the strained rice to this pot/pan.
~ Toss/Fluff through rice with above.
~ Add a dash of water to rice, and set stove heat to lowest, cover with a lid and steam through for 5 minutes or until water is absorbed.
Saffron Rice Is ready to Serve.
~Chopped Walnuts or PineNuts, may be used together with the Cranberries or Sultanas.
NOTE: Recipe works perfectly well without any of the optional ingredients👌🏻
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INFO / TIPS / CREDITS
Perfect with Roasts, Grills, Seafood and Curries👌