KAILASA's Sattvic Cooking
3.10 SHAHI SAFFRON RICE
INGREDIENTS
| 2 cups | Basmati Rice |
| 2 tsp | Milk |
- 2 pinches Saffron threads
Seasonings:
| ½ | Butter stick |
| 4 | Cloves |
| 1 tsp | Cumin seeds |
| 2 | Cardamom pods |
| 1 inch | Cinnamon stick |
| 1/4 tsp | Fennel seeds (saunf) |
| 6 | Black peppercorns |
| 3 | Bay leaves |
| 3 cups | Water |
| 1 pinch | Salt to taste |
| 1 tsp | Cashew nuts, chopped and roasted |
- 1 tsp Raisins
- 1 tbsp Cilantro, finely chopped
- 1) Wash rice, soak for 15mins, then drain.
- 2) Soak saffron in 2 tsp of hot milk
- 3) Heat butter and fry the seasonings for 20 seconds.
- 4) Put rice into a rice cooker and add 3 cups of water.
- 5) Dissolve saffron strands in the rice and water.
- 6) Add seasonings and salt and cook rice.
- 7) Garnish with cashews, raisins and cilantro.
3.11 SPICY TOMATO RICE
INGREDIENTS