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Sri Lankan Saffron Rice

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Ingredients
  Basmati rice 1 Cup (16 tbs)
  Ghee 2 Tablespoon
  Onions 2 , chopped
  Curry leaves/1 small bay leaf 3
  Grated fresh ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Coconut milk 2 Cup (32 tbs)
  Saffron threads 1⁄4 Teaspoon, soaked in 1 tablespoon hot water
For tying in a cheesecloth bag
  Peppercorns 10
  Cardamom pods 10
  Cloves 8
  Cinnamon stick 1 1⁄2 Inch
For garnish
  Hardboiled egg 1 , sliced
  Cashew nuts 2 Tablespoon, fried in ghee
  Chopped parsley 2 Tablespoon
  Lime wedges/Lemon wedges 4
Directions

Put rice into a sieve and rinse under cold water until water runs clear. Set aside. Heat ghee in a saucepan and add onion, curry leaves or bay leaf, ginger and salt. Saute until onion is golden. Add rice and cook briksly, stirring, until rice is translucent Stir in the coconut milk, saffron and water and add the bag of spices. Bring to the boil, turn heat down and cover. Simmer 10-15 minutes or until liquid is absorbed and rice is tender. Remove and discard bag of spices, fluff up the rice with a fork and tarn it on to a serving platter, mounding it. Garnish with sliced hard-boiled egg, cashews, parsley and lime or lemon wedges. Serves 6.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Restriction: 
Lacto Ovo Vegetarian
Servings: 
6

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