Please note that the Prep time is hands-on time only. Allow 30 minutes for the rice and saffron to soak. Chopped cashews or pistachios and golden raisins or cranberries also make nice additions to this aromatic rice.
Author: Adapted from Wayne Nelson
Recipe type: Side
Cuisine: Indian
Serves: 8 servings
Ingredients
2 cups uncooked basmati rice (no substitutions!)
¾ teaspoon crushed saffron threads
2 tablespoons oil
6 whole cardamom seeds
4 whole cloves
3 cinnamon sticks
1 small onion, chopped
3 cups dairy-free vegetable broth (for vegan) or chicken broth
1 teaspoon sea salt
Instructions
Place the rice in a bowl, cover it with cold water, and let it soak for 30 minutes.
Place the saffron threads a bowl with 2 tablespoons boiling water, and allow them to soak for 20 to 30 minutes, while the rice is soaking.
Drain and rinse the rice.
Heat the oil in a large saucepan over medium heat. Add the cardamom, cloves, and cinnamon and cook for 2 minutes, stirring occasionally. Add the onion and cook, stirring occasionally, until golden brown. Stir in the rice, reduce the heat to low, and sauté for 5 minutes.
In another pan, bring the vegetable broth to a boil. Stir the hot broth into the rice mixture. Stir in the salt and saffron.
Cover and cook until the rice is tender and all the liquid is absorbed, about 20 to 30 minutes.