Festive season traditional famous saffron rice is a must preparation in order to make your senses feel enlivened. The freshness of cardamom gives a fresh aroma to the beautiful saffron look of the rice.
Makes 4 medium bowls
1 cup of thoroughly washed basmati rice (Soak for 15 minutes)
¾ cup sugar
1 teaspoon of saffron strands dissolved/soaked in ½ cup warm water or coconut milk
2 inches big cinnamon stick
2 green cardamom pods slightly crushed
Broken Almonds, cashews, raisins or either of them for garnishing
1 tablespoon coconut oil/butter/ghee
Process: Cook the rice 90% in double quantity of boiling water. Once rice is done then keep the rice aside for cooling.
Heat ghee/coconut oil in a medium size wok or skillet, add the whole spices and saute for 30 seconds, then add the sugar with 1 cup water and saffron mixture. Stir and cook until the entire sugar dissolves. Keeping the heat on medium bring the sugar water mixture to a boil. Once it starts boiling and gets little sticky, add the rice, mix well. Cover with a lid and Cook on low heat for 10-15 minutes, until all syrup is absorbed.
by the rice. Turn off the stove. Garnish with dry fruits on top and mix well. Sweet rice is ready to serve.
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