http://food0liciouspictured.blogspot.sg/2013/05/mint-and-coriander-rice.html
Ingredients
Basmati rice – 1 cup
fresh coriander leaves – finely chopped 2 tablespoons
Fresh mint leaves – finely chopped 1 1/2 tablespoons
A good pinch of saffron strands soaked in 1 tablespoon warm milk
Olive oil– 1 tablespoon (you can use clarified butter/ghee instead)
Cumin seeds – 1/2 teaspoon
Cinnamon – 1-inch piece
cardamom pods – 2
Star anise – 1
Bay leaf – 1
salt to taste
2 cups of hot water
Wash and clean the basmati rice. Soak for 30 minutes, drain well and set aside.
Heat the oil in or pressure cooker pan. Add the whole spices and cook till fragrant. Add the rice, mix well and fry for 1-2 minute(s). Add the water, salt and bring to boil. Add the Saffron along with milk, coriander and mint leaves. Give a good stir; cover and cook till done.
Turn off the heat and leave to stand for 5 minutes before you uncover the rice.Remove the lid, fluff the rice with a fork. Transfer to a serving dish.
Serve hot with curry or just raita.
Ingredients
Basmati rice – 1 cup
fresh coriander leaves – finely chopped 2 tablespoons
Fresh mint leaves – finely chopped 1 1/2 tablespoons
A good pinch of saffron strands soaked in 1 tablespoon warm milk
Olive oil– 1 tablespoon (you can use clarified butter/ghee instead)
Cumin seeds – 1/2 teaspoon
Cinnamon – 1-inch piece
cardamom pods – 2
Star anise – 1
Bay leaf – 1
salt to taste
2 cups of hot water
Wash and clean the basmati rice. Soak for 30 minutes, drain well and set aside.
Heat the oil in or pressure cooker pan. Add the whole spices and cook till fragrant. Add the rice, mix well and fry for 1-2 minute(s). Add the water, salt and bring to boil. Add the Saffron along with milk, coriander and mint leaves. Give a good stir; cover and cook till done.
Turn off the heat and leave to stand for 5 minutes before you uncover the rice.Remove the lid, fluff the rice with a fork. Transfer to a serving dish.
Serve hot with curry or just raita.
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