Saffron Rice

Bihar's staple food for lunch always has rice. Rice can be prepared in several ways like boiled rice, steamed rice, fried rice, sweet rice etc. Today I want to present rice using saffron. Saffron is the most expensive spice in the world. It's best quality is found in Spain. The delectable flavour gives this rice recipe an exotic touch. This rice recipe can go well with any mutton or chicken dish. Vegetarians can have it with a nice paneer recipe. Children would love to eat it as it is without adding any side dish. A careful selection of saffron is essential in this recipe. Long grain basmati is used for a nice aroma and taste.

INGREDIENTS-    

Basmati Rice - 1 cup

Saffron Strands (kesar)- 2 tspns

Cardamom whole (Choti Ilaichi)- 4-5

Cloves -(Laung) 4-5

Cinnamon Stick (Daal Chini)- 1 inch

Star Anise (Phool Chakari)- 1

Bay Leaf (Tej Patta)- 1

Cashew nuts (Kaju)- 6-7

Butter - 1 tblspn

luke warm milk - 1/2 tspn

Salt - to taste

Water - 2 cups

METHOD -

• 
  
  Wash Rice with several changes of water.
• 
  
  Soak in 2 cups of water for half an hour.
• 
  
  Drain the rice and keep it aside.
• 
  
  Soak saffron in luke warm milk.
• 
  
  Heat a non stick wide mouth pan.
• 
  
  Put butter. Throw in the cloves, cardamom, star anise, bay leaf, cashew nuts and cinnamon stick.
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  Saute till the aroma of the spices is emitted.
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  Cashews should turn slightly brown.
• 
  
  To this add drained rice.
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  Saute till it turns slight pink.
• 
  
  Add to it 2 cups of water.
• 
  
  Add Saffron along with the milk.
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  Mix in the salt to taste. Mix gently.
• 
  
  Cover and cook on high till water evaporates.
• 
  
  Switch off the gas and keep the pan covered for 5 minutes.
• 
  
  Transfer to a serving dish.