Saffron Rice with Peas
|Pure ghee||2 Tablespoon|
|Onions||2 , sliced|
|White cumin seeds||1 Teaspoon|
|Cinnamon stick||1 1⁄2 Inch|
|Rice||2 Cup (32 tbs)|
|Peas||2 Ounce (50 g)|
|Salt||1 1⁄2 Teaspoon|
|Water||3 Cup (48 tbs)|
|Saffron strands||1⁄2 Teaspoon, crushed|
|Chopped fresh coriander||1 Tablespoon|
Melt the ghee in a heavy-based saucepan over a high heat, add the onions and fry until crisp and golden brown.
Transfer half the onions into a bowl.
Lower the heat and add the whole spices to the saucepan, followed by the washed rice, peas and salt, stirring gently with a slotted spoon.
Pour in the water and bring to the boil.
Lower the heat, cover the pan and cook for 15-20 minutes, or until the rice is tender and the water has been absorbed.
Meanwhile, heat the milk and add the saffron strands.
When the rice is cooked, pour the saffron milk over it and let the rice stand for a further 5 minutes before serving garnished with the fresh coriander.