Saffron rice is an aromatic sweet rice with a rich flavour.
- 1 cup long grained basmati rice, washed at least thrice to let go of the excess starch and drained and kept aside for half an hour
- 2 cups water
- 3/4th cup sugar (adjust to sweetness required)
- 11/2 tbsp ghee
- 4 to 5 cloves
- 3 cinnamon sticks
- 10 cashews lightly roasted in ghee for garnishing
- 1 to 11/2 tsp Kesar elaichi syrup OR 5 strands of saffron soaked in a tsp of warm milk (if using strands of saffron then only add 1/4 tsp cardamom powder)
- A pinch of nutmeg (optional)
- Heat 1 tbsp ghee in a pan, add cloves and cinnamon, saute till you get the aroma.
- Add the rice and fry it till the ghee coats the rice well and you get the aroma. Add water and cover and cook with a steam release lid till done.
- Add the sugar, kesar elaichi syrup, a pinch of nutmeg and cook on low flame. The sugar will liquify. Stir continuously untill the rice becomes a little dry. (This rice also tastes great if a little moist. If you want the rice to be moist, switch off the gas a little earlier).
- Leave 1/2 tbsp ghee from the sides, and mix well. It’ll give a nice glaze to the rice.
- Transfer to a serving bowl and garnish with roasted cashews and a few strands of kesar/ saffron.
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