Indian Saffron Rice

Indian addedSeptember 2015

• ½ teaspoon saffron thread
• 2 tablespoons vegetable oil (butter, margarine or ghee ok)
• 1 – 2 large onion, thinly sliced
• 1½ cups basmati rice, uncooked
• 2 cups chicken stock (adjust with water per instructions for rice)
• 8 whole cloves
• 4 green cardamom pods
• 1 teaspoon salt
• ¾ teaspoons teaspoon black pepper (amount to taste)
• (optional) ½ cup cooked green peas

1. Soak saffron in ½ cup boiling water for 20-30 minutes.
2. Meanwhile, sauté 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 ½ cup saffron water as well as chicken stock, the cardamom 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.