I fix this to go along with the goat tagine recipe in the other thread. Like that other recipe, this is from the 'net but its been a bit Danielised...mashallah!
2 c. basmati rice
1 tsp saffron threads *
3 Tbsp boiling water
4 c. chicken stock
3 Tbsp ghee or butter
One 2-inch piece stick cinnamon
4 whole cloves
1 c. finely chopped onion
2 t salt
1/4 t ground cardamom
Place the saffron in a small bowl with the 3 tablespoons of boiling water. Soak for 10 minutes.
Meanwhile, heat the ghee or butter over moderate heat in a large 3 or 4 qt. stockpot. Add the cinnamon and cloves and stir well. Add the onions and saute for about 5 minutes.
Add the rice saute for about 5 minutes, or until the rice begins to brown slightly. Pour in the chicken stock, salt, and the cardamom. Bring to a boil over high heat. Add the saffron and its soaking water. Stir gently. Cover, reduce heat, and cook for 25 minutes. Fluff and serve hot. (remove cloves & cinnamon stick before serving)
About four - six servings...
* Note: This is what the recipe calls for, which to me is a lot of saffron. I get away with using less than a full teaspoon, usually just a bit over half (or "a pinch", as my mom would call it).
Don't forget to say Bismillah!
D
2 c. basmati rice
1 tsp saffron threads *
3 Tbsp boiling water
4 c. chicken stock
3 Tbsp ghee or butter
One 2-inch piece stick cinnamon
4 whole cloves
1 c. finely chopped onion
2 t salt
1/4 t ground cardamom
Place the saffron in a small bowl with the 3 tablespoons of boiling water. Soak for 10 minutes.
Meanwhile, heat the ghee or butter over moderate heat in a large 3 or 4 qt. stockpot. Add the cinnamon and cloves and stir well. Add the onions and saute for about 5 minutes.
Add the rice saute for about 5 minutes, or until the rice begins to brown slightly. Pour in the chicken stock, salt, and the cardamom. Bring to a boil over high heat. Add the saffron and its soaking water. Stir gently. Cover, reduce heat, and cook for 25 minutes. Fluff and serve hot. (remove cloves & cinnamon stick before serving)
About four - six servings...
* Note: This is what the recipe calls for, which to me is a lot of saffron. I get away with using less than a full teaspoon, usually just a bit over half (or "a pinch", as my mom would call it).
Don't forget to say Bismillah!
D
