Rice With Saffron And Nuts Zaffrani Chaval Recipes

CUMIN AND SAFFRON RICE

Steps:

• Heat oil and fry black cumin seeds for 10 seconds.
• Add rice and saute for a few minutes until rice starts to change color and become opaque.
• Add water and salt. Bring to a boil, turn down heat and cover.
• Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked.
• Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed.
• Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains.

NIMBU KA CHAVAL (SAFFRON RICE WITH LIME)

Steps:

• Preheat oven to 350°F.
• Place saffron in a small bowl and pour 1/4 cup boiling water over it.
• Let stand at least 10 minutes.
• Meanwhile, bring 4 cups of water to a boil in a heavy saucepan.
• Add rice, stirring constantly to keep water at a boil.
• Add 1 teaspoon salt.
• Cook over moderate heat, uncovered, for 10 minutes.
• Drain rice and set aside.
• Heat butter or ghee in a heavy 3-4 quart casserole with a tight-fitting lid.
• Add cashews, ginger, mustard seeds and clove.
• Cook, stirring constantly, until seeds begin to burst, about 1-2 minutes.
• Add remaining salt, chili pepper, rice, coriander, lime juice, coconut and remaining boiling water, stirring well.
• Sprinkle saffron and the water it soaked in over the top.
• Bring to a boil over high heat, stirring occasionally.
• Cover pan with aluminum foil.
• Place lid on top.
• Bake for 25 minutes, or until rice has absorbed all liquid.
• Fluff with a fork before serving.