Kesar Chaval

[Guest guest]

The next dish in the Vegetarian Indian Feast. Tidy how it fit in with LaDonna's

theme for Thursday too. Rice is a grain - right (wink)?

 

This is, of course, from the Chef at Worldwide Recipes.

 

BL

 

Saffron Rice (Kesar Chaval)

 

2 cups (500 ml) basmati or other long-grain rice

1 tsp (5 ml) saffron threads

4 cups (1 L) plus 3 Tbs (45 ml) boiling water

6 Tbs (90 ml) vegetable ghee

1-2 inch (5 cm) piece of cinnamon stick

4 whole cloves

1 medium onion, finely chopped

2 Tbs (30 ml) salt, or to taste

1 Tbs (15 ml) dark brown sugar

1/4 tsp (1 ml) ground cardamom

 

Place the rice in a large pot and cover with water. Rub the rice and change the

water 4 or 5 times, until the water remains absolutely clear. Drain the rice

thoroughly and set aside. Place the saffron in a small bowl with 3 tablespoons

(45 ml) boiling water and soak for about 10 minutes.

 

Meanwhile, heat the ghee in a large pot with a tightly fitting lid over moderate

heat until very hot and saute the

cinnamon and cloves for 30 seconds. Add the onions and saute, stirring

frequently, until golden brown, about 8 minutes. Add the rice and stir until

the rice is a light golden color, about 5 minutes. Add the remaining 4 cups (1

L) water, the saffron and it's liquid, and the remaining ingredients, stirring

constantly. Bring to a boil over

high heat, reduce the heat to the lowest setting, and simmer tightly covered for

25 minutes. Fluff with a fork before serving

 

Serves 6 to 8.

 

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Thus saith Yhwh: Stand in the ways and see,

and ask for the old paths, where the

good way is, and walk in it; and find rest

for yourselves.

 

Yirmeyah (Jeremiah) 6:16

 

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