From ianhoarespamless@wanadoo.fr Tue Aug 19 11:28:12 2003 Date: Mon, 18 Aug 2003 19:17:42 +0200 From: Ian Hoare Reply-To: ianhoare@wanadoo.fr Newsgroups: uk.food+drink.indian Subject: Re: Saffran yellow rice Salut/Hi marsja, le/on Mon, 18 Aug 2003 10:15:17 +0200, tu disais/you said:- >Hello Indian food lovers, > >forgive me the spelling errors, but I am searching for the simple recipe for >that yummy yellow saffran rice with the buttery taste that I get in my >favorite Indian restaurant but that they don't want to give me. Is there >anyone here who wants to share his / her secret? This is my version, but you may want to melt a little extra butter over the rice at the last minute to increase the butteriness. I specify clarified butter because it doesn't burn as easily as butter does. I strongly recommend you use it, without substituting. ----- Now You're Cooking! v5.59 [Meal-Master Export Format] Title: Pilau Rice Categories: side dish, rice, indian Yield: 4 servings 280 g basmati rice 85 g butter; clarified 2 black cardamom 6 cloves 10 peppercorns 2 sl ginger 5 cinnamon cms 1 ts turmeric 1 ts salt 400 ml water Wash the rice carefully, cover with cold water and leave to soak for an hour. Drain well. In a large cast iron casserole heat the clarified butter (ghee - no substitutes). when very hot, but not burning, add whole spices and cook a moment or two. Don't burn. Add the rice, and cook stirring until the butter is absorbed and the rice is becoming transparant. Stir in the turmeric and pour over the water. Add the salt. Bring to the boil and when the water has reduced to the level of the top of the rice, and the effect of the boiling forms craters, stir once, cover and transfer to a very cool oven (100 C) for about 3/4 hour. Fluff up with a fork once during the drying. Serve. Contributor: IMH ----- -- All the Best Ian Hoare Sometimes oi just sits and thinks Sometimes oi just sits.