This is a very exotic Mediterranean Cuisine. The blend of various spices and essence of different nuts make this dish so divine and a hearty treat for a special occasion. Its so simple but truly elegant.
INGREDIENTS :
Long grain rice/ Basmati rice - 21/2 Cups
Saffron strands - 1/2 tsp
Hot milk - 2 Tbsp
Ghee - 2 Tbsp + 2 Tbsp
Cardamom pods - 4-5
Whole Cloves - 4-5
Cinnamon stick - 1 small stick
Peppercorns - 10
Hot Water - 4 Cups
Salt - 21/2 tsp
Orange rind, grated - Of 1 Orange
Raisins (both white & black) - 1/8 cup each
Cashews - 1/8 cup
Pistachios - 1/8 cups
Almonds - 1/8 cups
Peanuts - 1/8 cups
METHOD :
Wash and drain the excess water from the rice and dry thoroughly. Meanwhile keep the saffron in the hot milk. Heat 2 Tbsp ghee in a thick bottomed pan. Into it add the cardamom, cloves, cinnamon and peppercorns and gently fry till the aroma of the spices come. ( Try using whole spices as it gives more flavor than the powdered one) Now add the dried rice and fry till it is completely coated with ghee. Now add the hot water, salt, soaked saffron strands with the milk & the orange rind.. Stir well and bring to quick boil. Turn the heat very low, close with a tight lid and cook for about 20 minutes. In the mean time in another pan heat the remaining ghee and lightly fry the raisins and nuts. When the rice is almost done add 3/4 of the fried nuts into the rice and mix well. continue cooking for another 5 minutes after removing the lid. Remove from flame and garnish with the remaining nuts. Serve with raitha & pappad or with a meat curry of your choice.
INGREDIENTS :
Long grain rice/ Basmati rice - 21/2 Cups
Saffron strands - 1/2 tsp
Hot milk - 2 Tbsp
Ghee - 2 Tbsp + 2 Tbsp
Cardamom pods - 4-5
Whole Cloves - 4-5
Cinnamon stick - 1 small stick
Peppercorns - 10
Hot Water - 4 Cups
Salt - 21/2 tsp
Orange rind, grated - Of 1 Orange
Raisins (both white & black) - 1/8 cup each
Cashews - 1/8 cup
Pistachios - 1/8 cups
Almonds - 1/8 cups
Peanuts - 1/8 cups
METHOD :
Wash and drain the excess water from the rice and dry thoroughly. Meanwhile keep the saffron in the hot milk. Heat 2 Tbsp ghee in a thick bottomed pan. Into it add the cardamom, cloves, cinnamon and peppercorns and gently fry till the aroma of the spices come. ( Try using whole spices as it gives more flavor than the powdered one) Now add the dried rice and fry till it is completely coated with ghee. Now add the hot water, salt, soaked saffron strands with the milk & the orange rind.. Stir well and bring to quick boil. Turn the heat very low, close with a tight lid and cook for about 20 minutes. In the mean time in another pan heat the remaining ghee and lightly fry the raisins and nuts. When the rice is almost done add 3/4 of the fried nuts into the rice and mix well. continue cooking for another 5 minutes after removing the lid. Remove from flame and garnish with the remaining nuts. Serve with raitha & pappad or with a meat curry of your choice.
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