Haandi Boiled Rice with Buttered Saffron
|Basmati rice||13 Ounce (400 g)|
|Water||1 1⁄4 Pint (750 ml)|
|Unsalted butter||3 Ounce (75 g)|
|Corn oil||1 Tablespoon|
|Cardamom seeds||1⁄4 Teaspoon|
|Saffron strands||1 Teaspoon, crushed|
1. Wash the rice until the water runs clear, then drain through a sieve.
2. Place the rice in a haandi or saucepan with the salt and water and bring to the boil.
3. Reduce the heat to medium, cover the pan and cook for 12-15 minutes or until the rice is cooked and the water has been fully absorbed. Set aside.
4. Heat the butter with the oil in a small frying pan. Throw in the cardamom seeds and saffron and immediately remove the pan from the heat. Pour the spice mixture quickly over the cooked rice. Leave to stand for 5-7 minutes before serving.