Ingredients
- 1/4 teaspoon saffron thread
- 1 1/4 cups water (boiling, divided)
- 4 cups water
- 450 grams dry rice (2 cups basmati rice, rinsed, any long-grain rice may be used)
- 2 teaspoons salt (divided)
- 1/4 cup ghee (or butter)
- 20 (1 ounce) whole cashews (unsalted)
- 1 tablespoon fresh ginger, finely chopped
- 1 teaspoon black mustard seeds
- 1 whole clove
- 1 tablespoon fresh green chili pepper, finely chopped
- 3 tablespoons fresh coriander, finely chopped (cilantro)
- 1/2 cup fresh lime juice
- 1/4 cup freshly grated coconut
How to Make
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Step 1: Preheat oven to 350°F.
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Step 2: Place saffron in a small bowl and pour 1/4 cup boiling water over it.
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Step 3: Let stand at least 10 minutes.
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Step 4: Meanwhile, bring 4 cups of water to a boil in a heavy saucepan.
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Step 5: Add rice, stirring constantly to keep water at a boil.
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Step 6: Add 1 teaspoon salt.
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Step 7: Cook over moderate heat, uncovered, for 10 minutes.
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Step 8: Drain rice and set aside.
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Step 9: Heat butter or ghee in a heavy 3-4 quart casserole with a tight-fitting lid.
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Step 10: Add cashews, ginger, mustard seeds and clove.
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Step 11: Cook, stirring constantly, until seeds begin to burst, about 1-2 minutes.
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Step 12: Add remaining salt, chili pepper, rice, coriander, lime juice, coconut and remaining boiling water, stirring well.
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Step 13: Sprinkle saffron and the water it soaked in over the top.
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Step 14: Bring to a boil over high heat, stirring occasionally.
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Step 15: Cover pan with aluminum foil.
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Step 16: Place lid on top.
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Step 17: Bake for 25 minutes, or until rice has absorbed all liquid.
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Step 18: Fluff with a fork before serving.
We hope you enjoy this recipe!
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