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Saffron Rice With Lime (Nimbu Ka Cheval)

Created by Chocolatll on January 13, 2016

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)

Step 1: Preheat oven to 350°F.
Step 2: Place saffron in a small bowl and pour 1/4 cup boiling water over it.
Step 3: Let stand at least 10 minutes.
Step 4: Meanwhile, bring 4 cups of water to a boil in a heavy saucepan.
Step 5: Add rice, stirring constantly to keep water at a boil.
Step 6: Add 1 teaspoon salt.
Step 7: Cook over moderate heat, uncovered, for 10 minutes.
Step 8: Drain rice and set aside.
Step 9: Heat butter or ghee in a heavy 3-4 quart casserole with a tight-fitting lid.
Step 10: Add cashews, ginger, mustard seeds and clove.
Step 11: Cook, stirring constantly, until seeds begin to burst, about 1-2 minutes.
Step 12: Add remaining salt, chili pepper, rice, coriander, lime juice, coconut and remaining boiling water, stirring well.
Step 13: Sprinkle saffron and the water it soaked in over the top.
Step 14: Bring to a boil over high heat, stirring occasionally.
Step 15: Cover pan with aluminum foil.
Step 16: Place lid on top.
Step 17: Bake for 25 minutes, or until rice has absorbed all liquid.
Step 18: Fluff with a fork before serving.