tag:blogger.com,1999:blog-187939946987190646.post-31919742152906288282007-10-21T19:55:00.001+02:002009-02-06T21:53:34.044+02:00I have always admired a bowl of plain rice served with curries in Indian restaurants nearby. And it was mainly because it wasn't just a bowl of plain rice (like the one I used to always make in our house). Tossed with beautifully orange colored grains with whole spices thrown in here and there, it makes a wonderful festive accompaniment.<br /><br />Each time I eat out I am swearing to myself - This rice looks so pretty, I am totally making it tomorrow... The famous "tomorrow" never happened, though. Until....<span style="font-weight: bold;"> Sunita </span>of <a href="http://sunitabhuyan.blogspot.com/">Sunita´s World</a> decided for saffron being this month´s <a href="http://sunitabhuyan.blogspot.com/2007/08/my-monthly-event-think-spice-think.html">Think Spice</a> cooking event. I have tried to participate twice, but failed to do that, so I just HAD to. This was the perfect opportunity for my lazy bum to lead its way to the kitchen. Thanx a lot for the kick, <span style="font-weight: bold;">Su</span> ;-)<br /><br />At first I thought that there were two bowls of rice, one plain and one (smaller one) cooked with saffron mixed together. Later on, when I researched several genuine recipes, I learned the trick. Let me show you:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_IbyrjeHfP0s/RxuVr186W9I/AAAAAAAAAg8/E4_kNG1MhNk/s1600-h/saffron_rice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_IbyrjeHfP0s/RxuVr186W9I/AAAAAAAAAg8/E4_kNG1MhNk/s400/saffron_rice.jpg" alt="" id="BLOGGER_PHOTO_ID_5123853581513546706" border="0" /></a><span style="font-weight: bold;">SAFFRON RICE:</span><br /><br />prep time: 50 min<br />serves: 4 people<br /><ul><li>1 tbsp olive oil</li><li>1 onion</li><li>6 cloves</li><li>6 cardamom pods</li><li>6 black peppercorns</li><li>250 g Jasmine rice</li><li>5 cm cinnamon stick</li><li>500 ml broth</li><li>1 tsp orange zest (I didn't have any)</li><li>1/2 tsp saffron threads<br /></li><li>salt to taste</li></ul>Heat oil in a pan and brown the sliced onion (this will take you around 3 minutes). Add the whole spices (crush the cardamom pod lightly, so its aroma escapes into the rice). Fry for another 2 - 3 minutes, then add the rice. After mixing all the ingredients together properly, pour in the heated broth (I used vegetable). If you re adding orange zest, do it now. Bring to boil, cover the pan, lower the heat and let simmer for 10 minutes. Do not stir.<br />Meantime, place the saffron into a bowl and pour 2 tablespoon water over it. Let sit for 5 minutes, then rub the saffron threads, so they release some color.<br />Now let´s give the rice its final touch (read carefully).<br />Take the saffron threads out of the water and carefully place them onto the cooking rice. Gently pour the water over the rice, do not stir. Cover again and let boil for another 8 minutes.<br />Take the lid away, so the steam can escape, let it boil for another 5 minutes or until all the broth is absorbed in the rice. Lightly whip up with a fork and serve.<br /><br />We had various toppings served to us when eating out. The most common ones is fried onion or a few raisins. My favorite one is roasted almond flakes with peas. Tastes fantastic.<br /><br />NOTE to the picture above: The original intention was to achieve that some of the rice grains are bright orange and the other plain white. I did read the instructions carefully, but didn't pay much attention to them in reality. I know I was supposed to lay them carefully onto the rice and NOT mixing them.... Well, what can I say to defend myself... my first time making saffron rice, so you gotta give me some credit. At least I know what went wrong, so next time,... next time...<br /><br /><span style="color: rgb(255, 204, 0);"><span style="font-weight: bold;">Update May 22nd</span>: Similarly to the saffron rice (except that there is no saffron involved), one can make a <span style="font-weight: bold;">mint pulao</span>, similarly. Follow the recipe above, but towards the end, skip the saffron and add a handful of <span style="font-weight: bold;">fresh mint leaves</span> and a handful of <span style="font-weight: bold;">fresh coriander leaves</span>. </span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/187939946987190646-3191974215290628828?l=www.burntmouth.com'/></div>zlamushkahttp://www.blogger.com/profile/12359856305294505035zlamushka@hotmail.com12