Spicy Saffron Rice
|Butter/Ghee||2 Ounce (60 Gram / 1/4 Cup)|
|Onion||1 , chopped|
|Saffron strands||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Basmati rice||8 Ounce, washed and soaked (250 Gram / 1 Cup)|
|Split almonds||3 Ounce, cut in slivers and toasted (90 Gram / 2/3 Cup)|
1. Heat the butter or ghee in a heavy-based saucepan, add the onion and stir-fry. Add the saffron strands and cumin seeds and fry for 30 seconds.
2. Add the rice and fry for 2 minutes until it has absorbed the oil and the saffron colour. Add the salt and enough water to cover the rice by 2.5 cm/1 inch. Cover with a tight-fitting lid and simmer for 20 minutes until all the water has been absorbed and the rice is tender. Stir in the toasted almonds.