Monday, December 31, 2007

Saffron Rice

For 4

80g Unsalted Butter
Half a Cinnamon
5 Green Cardamom Pods, cracked
3 Whole Peppercorns
200g Basmati Rice, washed and soaked in salted water for 3 hours
2 tablespoons chopped Pistachio nuts
Pinch of Saffron infused in 4 tablespoons boiling water
Caramelised Onions to dress

1] Melt the Butter.
2] Add the Cinnamon, Cardamom Pods and Black Peppercorns and fry for about 4 minutes.
3] Drain the Rice and add to the pan, stirring.
4] Turn up the heat to medium high and add water to cover the rice by 1cm.
5] Add the nuts.
6] Rest some greaseproof paper on top of the water and put the lid on the pan.
7] Bring to the boil and simmer for 5 minutes.
8] Add the Saffron.
9] Turn the heat down and cook for another 5 minutes or until cooked.