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| RECIPE FOR SAFFRON RICE |
Title: Saffron Rice
Category: Rice -vegetarian
Serves: 6
Ingredients:
| 2.00 | tb | Butter | | 1.00 | ts | Cumin seeds | | 1.00 | | 1 inch Cinnamon stick | | 3.00 | | Brown cardamon pods, crushed | | 4.00 | | Whole Cloves | | 0.50 | ts | Black Peppercorns | | 2.00 | | Bay Leaves | | 0.50 | c | Uncooked rice | | 1.00 | ts | Salt | | 1.50 | c | Chicken stock | | 0.25 | ts | Saffron |
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.
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