Saffron Rice

Recipe Ingredients

2 tablespoons	30ml	Butter
2		Bay leaves
1 teaspoon	5ml	Cumin seeds
1/2 cup	80g / 2.8oz	Uncooked rice
1		Cinnamon stick
1 teaspoon	5ml	Salt
3		Brown cardamon pods - crushed
1 1/2 cups	355ml	Chicken stock
4		Whole cloves
1/4 teaspoon	1.3ml	Saffron
1/2 teaspoon	2.5ml	Black peppercorns

Recipe Instructions

Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes.

Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes.

Remove from heat. After 5 minutes, fluff with fork.

From The Gazette, 91/01/30.

Source:
[email protected] (Hem Ramachandran)

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