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Spicy Saffron Rice

Flavor.of.Europe's picture
Ingredients
  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)
  Salt 1 Teaspoon
  Split almonds 3 Ounce, cut in slivers and toasted (90 Gram / 2/3 Cup)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Saffron

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