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Basmati Rice with Saffron
Basmati Rice with Saffron
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Prep Time:
15 minutes
Total Time:
45 minutes
Saffron and basmati rice create a luxurious and flavorful combination.
Ingredients:
  • 1 cup uncooked basmati or regular long-grain white rice
  • 2 tablespoons canola or soybean oil
  • 1/4 cup raw whole cashews
  • 1/4 cup golden raisins
  • 1 teaspoon cumin seed
  • 1/2 teaspoon black peppercorns
  • 5 cardamom pods
  • 6 whole cloves
  • 2 dried bay leaves
  • 2 sticks (3 inch) cinnamon
  • 2 medium red onions, cut in half and thinly sliced
  • 1 1/2 cups cold water
  • 1/2 teaspoon saffron threads
Instructions:
  • Place the rice in a medium bowl and cover it with cold water. Gently rub the rice between your fingers, then drain the water. Repeat this process 4 or 5 times until the water runs clear. Soak the rice in cold water for 30 minutes, then drain and set aside.
  • In a 2-quart saucepan over medium-high heat, sizzle the cashews in hot oil for 10 to 20 seconds until they turn a golden brown hue. Scoop them out with a slotted spoon and let them rest on paper towels to absorb any excess oil.
  • Toss raisins into hot oil and stir-fry for 20-30 seconds until they plump up. Remove them with a slotted spoon and let them drain with the cashews.
  • Infuse hot oil with cumin seed, peppercorns, cardamom pods, cloves, bay leaves, and cinnamon sticks for 15 to 30 seconds until fragrant. Add onions and stir-fry for 3 to 4 minutes until golden brown.
  • Combine rice with saffron, salt, and cold water. Stir-fry for 1 minute, being careful not to damage the delicate grains. Bring to a boil, then simmer over medium-high heat for 5-6 minutes until most of the water evaporates, stirring occasionally.
  • Lower the heat and cover the pot. Allow the rice to cook for 5 minutes, then remove it from the heat and let it stand covered for 10 to 15 minutes.
  • Fluff the rice with a fork or spoon to release steam. Sprinkle with roasted cashews and raisins before serving. Keep the peppercorns, cardamom pods, cloves, bay leaves, and cinnamon sticks in the rice to enhance the flavor, but remember not to eat them.

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