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Interesting, it's very close to what I do except the cooking sequence and quantity of ingredients is slightly different. I use more cloves and cardamons and no cumin. 300g of rice to 400ml of water.I rinse and soak my rice first, fry the whole spices in the butter ghee for a couple of minutes, add the drained rice and stir fry for a couple of minutes coating the grains in the ghee, add some whole or powdered saffron or turmeric, salt, boiled water, bring to the boil and turn to the lowest heat with a cover on for 10 minutes. Take off the heat and rest for 15 minutes.Fluff and serve.
One problem could be frying saffron or using too much of it. If you actually fry saffron and/or use too much of it, it will make a dish bitter.