The aromatic basmati rice gently mixes with saffron, milk, nuts and dried fruits, saffron bridges are a simple dish, yet a simple dish that brightens any meal. Spread the festive, special occasions or appropriate when you want a touch of luxury on your plate.
Ingredients:
- 2 cups basmati rice, rinse and soaked for 30 minutes
- A pinch of saffron strands
- 1/4 cup of warm milk
- 3 tablespoons ghee
- 1 small onion, thin sliced
- 1 bay leaf
- 4 green cardamom pods, slightly crushed
- 4 cloves
- 1.5 cups of warm water (or as needed)
- 1/2 cup mixed nuts (cashew, nuts), approximately chopped
- 1/4 cup golden raisins
- 1/2 teaspoon salt (or to taste)
- A few extra nuts for decoration
Method:
- Saffron bloom
- Soak the saffron strands in hot milk for 10-15 minutes .
- Toast nuts and dry fruits
- In a heavy pot, heat 1 tablespoon ghee over medium heat.
- Add mixed nuts; fry until light golden. Remove and set aside.
- In the same pot, add the raisins and cook for 1 minute . Transfer to a bowl.
- Adding Ghee
- Add the remaining 2 tablespoons ghee to the pot.
- Temper two bay leaf, cardamom and cloves for 30 seconds until it is aromatic.
- Stir in sliced onions; Cook until translucent and edges begin to be brown.
- To Cook Rice
- Now, add soaked rice and add to the pot. Stir gently for 2-3 minutes, coating each grain.
- Pour in hot water, salt and saffron mixture. Cook until the rice is tender,
- Close the flame and rest for 5 minutes, covered.
- Finish and Fluff
- Remove the whole spices (bay leaf, cardamom, cloves) from the rice .Now at the end, add toasted nuts and raisins.
Tips and Tricks:
- For the most aromatic grains, use old basmati rice.
- Rinse the rice until the water is clear to remove excess starch .
- Once the pot is covered, keep the heat low - high heat can burn the lower layer.
- Lightly crush strand before soaking, for the bright color .
- Swap raisins for chopped dried apricots, cranberries or pomegranate seeds .
