Saffran yellow rice
marsja
forgive me the spelling errors, but I am searching for the simple recipe for
that yummy yellow saffran rice with the buttery taste that I get in my
favorite Indian restaurant but that they don't want to give me. Is there
anyone here who wants to share his / her secret?
Marsja.
Ian Hoare
le/on Mon, 18 Aug 2003 10:15:17 +0200, tu disais/you said:-
This is my version, but you may want to melt a little extra butter over the
rice at the last minute to increase the butteriness. I specify clarified
butter because it doesn't burn as easily as butter does. I strongly
recommend you use it, without substituting.
----- Now You're Cooking! v5.59 [Meal-Master Export Format]
Title: Pilau Rice
Categories: side dish, rice, indian
Yield: 4 servings
280 g basmati rice
85 g butter; clarified
2 black cardamom
6 cloves
10 peppercorns
2 sl ginger
5 cinnamon cms
1 ts turmeric
1 ts salt
400 ml water
Wash the rice carefully, cover with cold water and leave to soak for
an hour. Drain well.
In a large cast iron casserole heat the clarified butter (ghee - no
substitutes). when very hot, but not burning, add whole spices and
cook a moment or two. Don't burn. Add the rice, and cook stirring
until the butter is absorbed and the rice is becoming transparant.
Stir in the turmeric and pour over the water. Add the salt. Bring to
the boil and when the water has reduced to the level of the top of
the rice, and the effect of the boiling forms craters, stir once,
cover and transfer to a very cool oven (100 C) for about 3/4 hour.
Fluff up with a fork once during the drying. Serve.
Contributor: IMH
-----
--
All the Best
Ian Hoare
Sometimes oi just sits and thinks
Sometimes oi just sits.
marsja
I'm going to try this one some time this week. I will let you know my
findings... ;-)
Thanks again Ian,
Marsja.
"Ian Hoare" <ianhoare...@wanadoo.fr> schreef in bericht
news:cd22kv8tb628l6b7q...@4ax.com...
mg
I think the saffron is missing!
--
mg
Mungo "two sheds" Toadfoot
"mg" <nores...@nowhere.com> wrote in message
news:bhsc50$9t$1...@news.Stanford.EDU...
>
> I think the saffron is missing!
>
Here you go, you can borrow mine: 8<
Si
James Silverton
"Mungo "two sheds" Toadfoot" <sk...@skanksville.freeserve.co.uk> wrote in
message news:bht3u4$2ti9p$1...@ID-74687.news.uni-berlin.de...
I'll bet the recipe tastes very good but isn't he cheating (g)? I don't
think you would want both turmeric *and* saffron. I don't think the rather
subtle taste of saffron could be detected in the presence of turmeric.
--
James V. Silverton
Potomac, Maryland, USA
Ian Hoare
le/on Mon, 18 Aug 2003 22:21:35 -0700, tu disais/you said:-
>I think the saffron is missing!
OK clever clogs, so post an authentic saffron rice recipe WITH saffron.
It's SO much easier to snipe than help isn't it.
Ian Hoare
le/on Tue, 19 Aug 2003 10:11:35 -0400, tu disais/you said:-
>I'll bet the recipe tastes very good but isn't he cheating (g)? I don't
>think you would want both turmeric *and* saffron. I don't think the rather
>subtle taste of saffron could be detected in the presence of turmeric.
Actually I think it would. Although Saffron is subtle, it's pretty powerful
as well. That said, I've very rarely eaten a pilau in an Indian restaurant
made with saffron, 99.99% of them are made with turmeric. Of course they
often _call_ it saffron. To be honest, I have my doubts as to whether it
it's a true indian tradition. Iran is the world's major saffron producer
and there's no doubt that polo and such like from there would have used it,
but I have some doubt as to it's frequent use in India.
mg
> Salut/Hi mg,
>
> le/on Mon, 18 Aug 2003 22:21:35 -0700, tu disais/you said:-
>
>
>
>>I think the saffron is missing!
>
>
> OK clever clogs, so post an authentic saffron rice recipe WITH saffron.
>
> It's SO much easier to snipe than help isn't it.
Herer is something simple that I assemble occassionally with minor
variations.
Ingredients:
Rice, sultanas/white raisins, slivered almonds, a bit of finely ground
white pepper, salt to taste, saffron, a saucer of milk, some ghee,
shallots for garnish.
Soak the rice in warm water till it softens slightly. Drain.
Saute the rice in ghee, adding in it the raisins, almonds, pepper and
salt. Add water in approx 1:1 proportion to the rice. Depending on the
rice, you may need less water. Cover tightly, and bake in oven - I
usually leave on relatively low heat for about 30-40 min.
Warm the milk and dissolve the saffron strands in it, and pour it over
the rice and let it sit covered.
Fry the sliced shallots till golden and crispy, and garnish the rice.
--
mg
jarvisjos...@gmail.com
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