Rice Pulao With Cardamom & Saffron
Created by JostLori on February 6, 2021
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #36419
Ingredients
- 238 grams dry basmati rice (dry 1 1/2 cups)
- 1/2 teaspoon saffron strands
- 1 tablespoon water, worm
- 4 tablespoons oil (canola oil)
- 6 cardamom pods (greeen)
- 2 bay leaves
- Cinnamon stick ( 1 inch)
- 1/4 cup cashew nuts
- 1 tablespoon raisins
How to Make
-
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.
Nutritional Facts
- 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