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Saffron rice with cloves and cashews Recipe

Saffron rice with cloves and cashews Recipe

Saffron rice with cloves and cashews Recipe

The subtle perfume of saffron, crocus stamens is infused into this golden rice dish which is also strengthened by the sweet aroma of cloves. Given their differences, the warm pungency of cloves works well with light saffron to produce an amazingly scented rice dish.

Ingredients :

    • 5–10 saffron threads
    • 1 tablespoon warm milk with 1/4 teaspoon ground turmeric added
    • 200 g (1 cup) uncooked Basmati or long-grain rice
    • 1 tablespoon oil
    • 30 g (1/4 cup) dry-roasted cashew nuts
    • 1 onion, halved and thinly sliced
    • 2 cardamom pods, crushed and peeled
    • 2 cloves, slightly crushed
    • 1 cup (250 ml) coconut milk, mixed with 2 cups (500 ml) water, or 3 cups (750 ml) Chicken Stock
    • 1/2 teaspoon salt, or to taste

Method :

    1. Prepare the Chicken Stock.
    2. Place the saffron threads in a small bowl and cover with the warm milk and turmeric mixture. Allow to soak for 10 minutes.
    3. Wash the rice in a container by covering it with cold water and stirring it, then draining off the water. Repeat this several times until the water drains clear (this removes some of the starch from the rice). Set aside.
    4. Heat the oil in a large skillet and sauté the cashew nuts over medium heat until golden, 1 – 2 minutes. Turn off the heat and remove the nuts from the skillet, leaving the oil.
    5. Reheat the oil and sauté the sliced onion, cardamom and cloves over medium heat until fragrant, 1 – 2 minutes. Add the rice and toss for about 5 minutes, until the rice grains become opaque. Remove from the heat and transfer the rice mixture to a large saucepan. Pour in the diluted coconut milk or Chicken Stock until the level is 4 cm (11/2 in) above the rice. Stir in the saffron threads with milk and add the salt.
    6. Cook the rice half-covered over medium-high heat until all the liquid is absorbed, 8–10 minutes (cook for a further 3 minutes if the rice is still wet). Reduce the heat to low, cover the pan tightly and turn off the heat. Allow the rice to steam for 10 minutes with the cover on. Fluff the rice with a fork and serve hot with a curry dish.

COOKING TIME : 20 mins