Sweet Saffron Rice (Kesari Bhaat)
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
basmati rice
|
|
| 1 | pinch |
saffron threads
|
*
|
| ¼ | cup |
water
|
|
| 2 | cups |
water
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 5 | wholes |
cloves
|
*
|
| ¼ | teaspoon |
sea salt
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
cardamom seeds
|
|
| ¼ | cup |
almonds
slivered |
*
|
| ¼ | cup |
currants
|
|
| 2 | tablespoons |
canola oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
basmati rice
|
|
| 1 | pinch |
saffron threads
|
*
|
| 59 | ml |
water
|
|
| 473 | ml |
water
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 5 | wholes |
cloves
|
*
|
| 1.3 | ml |
sea salt
|
|
| 118 | ml |
brown sugar
|
*
|
| 5 | ml |
cardamom seeds
|
|
| 59 | ml |
almonds
slivered |
*
|
| 59 | ml |
currants
|
|
| 3E+1 | ml |
canola oil
|
|
Directions
Place rice in a strainer and rinse with cool water until water runs clear.
Set aside.
Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes.
Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven.
Bring to a boil. Cover, reduce heat and simmer for 15 minutes.
Remove from heat and set aside.
Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes.
Pour over rice.
Sauté almonds and currants in oil only until currants puff slightly and nuts turn lightly brown.
Gently fold into rice mixture, fluff with a fork, and serve.
