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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (133g) Recipe makes 4 servings The following items or measurements are not included below: 8 whole cloves green cardamom pods |
||
| Calories 333 | ||
| Calories from Fat 79 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.9g | 13% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 587mg | 24% | |
| Potassium 213mg | 6% | |
| Total Carbohydrate 57.6g | 19% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 2.2g | ||
| Protein 5.9g | 11% | |
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Saffron Rice
By: Sue L
Nov 24, 2002
Golden rice that is lightly spiced, a great accompaniment for grilled meats and tandoori chicken, as well as curries.
SERVES 4
Ingredients
- 1/2 teaspoon saffron thread
- 2 tablespoons vegetable oil (butter, margarine or ghee ok)
- 1-2 large onions, thinly sliced
- 1 1/2 cups basmati rice, uncooked
- 8 whole cloves
- 4 green cardamom pods
- 1 teaspoon salt
- 1/2-3/4 teaspoon black pepper (amount to taste)
- 1/2 cup cooked green peas (optional)
Directions
1
Soak saffron in 1/2 cup boiling water for 20-30 minutes.2
Meanwhile, saute onions in the ghee until tender; set aside.3
Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain.4
Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix.5
Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes.6
If any liquid remains, drain it.7
Stir peas into mixture, if desired, as a garnish; serve.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Dreamer in Ontario
On Jun 30, 2008
I loved the aroma while this was cooking. I didn't have cardamom pods so I substituted ground. We found the clove flavour to be a bit too strong for our tastes so in future I'd reduce the number of cloves. Made for ZWT4
From: Peter J
On Jun 28, 2008
A very enjoyable rice that I served along with Bobotie (Beef Pie). I thought that crushing the cardamon pods might have been worthwhile, it didn't seem to impart a lot of flavor over the fairly short cooking time.
From: Anu
On Dec 4, 2002
WOW!!! This is downright addictive, and just so perfectly flavoured! The only thing I changed was in using a little less saffron... darn expensive thingies! I used the optional peas as well. Gawsh Sue, I'm gonna make this a LOT! Thanks a million! 
From: HeatherFeather
On Feb 9, 2003
Very good rice! A lovely scent wafts through the house as this cooks and I really enjoyed the taste very much. This has a very attractive color and a nice blend of flavors. The directions are very clear and easy to follow. Next time, for personal preference, I will reduce the amounts of both the pepper and the onion, as I felt there was too much of both. Still, I enjoyed this very much and would make this again.
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