Rice Pulao With Cardamom & Saffron
Recipe: #36419
February 06, 2021
Categories: Side Dishes, Rice, Indian, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, Spices, more
"A great way to use leftover basmati rice, this pilaf is both beautiful and tasty! This makes a wonderful accompaniment to any curry dish."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (239.1 g)
- Calories 452.5
- Total Fat - 18.2 g
- Saturated Fat - 2.8 g
- Cholesterol - 0 mg
- Sodium - 227.7 mg
- Total Carbohydrate - 68.2 g
- Dietary Fiber - 6.3 g
- Sugars - 2 g
- Protein - 6.7 g
- Calcium - 68.8 mg
- Iron - 2 mg
- Vitamin C - 212 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare the basmati rice according to the package directions. Cool cooked rice to room temperature.
Step 2
When rice has cooled, use a small bowl to soak the saffron strands in the tablespoon of warm water for 5 minutes.
Step 3
Place the cooled rice in a large mixing bowl and pour the soaked saffron strands and the soaking water over the rice.
Step 4
Heat the oil in a non stick wok over a medium flame. Add the cardamom, bay leaves and cinnamon stick. Fry for a minute. Add the cashews and raisins, stirring for another minute.
Step 5
Reduce the heat and add the rice. Stir well (but gently!) to combine, and let it warm through for about 2 minutes. Season to taste and serve while it's still warm.
Tips
No special items needed.
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