Basmati rice cooked with saffron, butter, cardamom and cinnamon until fluffy and golden. Serves 4.
1pinch
just boiled; for cooking the rice480ml
300g
25g
lightly crushed4piece
1piece
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1pinch | — | — | |
| 2 | | 480ml | just boiled; for cooking the rice | — | |
| 3 | | 300g | — | — | |
| 4 | | 25g | — | — | |
| 5 | | 4piece | lightly crushed | — | |
| 6 | | 1piece | — | — | |
| 7 | | 0.5tsp | — | — |
Put the saffron in the small bowl.
Saffron strands · 1 pinch
Pour over 2 tablespoons of just-boiled water from the kettle and leave to steep for 5 minutes.
Water · 2 tbsp
Put the rice in the sieve.
Basmati rice · 300 g
Rinse it under cold running water until the water runs clear.
Put the butter in the medium saucepan.
Unsalted butter · 25 g
Melt it over a medium heat.
Add the cardamom pods.
Cardamom pods · 4 pieceAdd the cinnamon stick and stir for 30 seconds, until fragrant.
Cinnamon stick · 1 piece
Add the rice and stir for 1 minute, until every grain is coated.
Pour in 450 ml of water.
Water · 450 mlAdd the salt.
Salt · 0.5 tspBring to the boil.
Cover with the lid, turn the heat to its lowest and cook for 10 minutes without lifting the lid.
Take the pan off the heat and leave it covered for 10 minutes.
Fluff up the rice with the fork.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 pinch | | Put the saffron in the small bowl.⏱ 10sResultSaffron strands |
| 2 | 2 tbsp | | Pour over 2 tablespoons of just-boiled water from the kettle and leave to steep for 5 minutes.⏱ 5 minResultSaffron waterused in step 12 |
| 3 | 300 g | | Put the rice in the sieve.⏱ 10sResultBasmati rice |
| 4 | Basmati ricestep 3 | | Rinse it under cold running water until the water runs clear.⏱ 1 minResultRinsed basmati riceused in step 9 |
| 5 | 25 g | | Put the butter in the medium saucepan.⏱ 10sResultUnsalted butter |
| 6 | — | | Melt it over a medium heat.⏱ 1 minResultMelted butter |
| 7 | 4 piece | | Add the cardamom pods.⏱ 5sResultButter with cardamom |
| 8 | 1 piece | | Add the cinnamon stick and stir for 30 seconds, until fragrant.⏱ 30sResultSpiced butter |
| 9 | Rinsed basmati ricestep 4 | | Add the rice and stir for 1 minute, until every grain is coated.⏱ 1 minResultButtery rice |
| 10 | 450 ml | | Pour in 450 ml of water.⏱ 10sResultRice and water |
| 11 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted rice and water |
| 12 | Saffron waterstep 2 | | Pour in the saffron and its water.⏱ 10sResultRice with saffron |
| 13 | — | | Bring to the boil.⏱ 3 minResultBoiling saffron rice |
| 14 | — | | Cover with the lid, turn the heat to its lowest and cook for 10 minutes without lifting the lid.⏱ 10 minResultSteamed saffron rice |
| 15 | — | | Take the pan off the heat and leave it covered for 10 minutes.⏱ 10 minResultRested saffron rice |
| 16 | — | | Fluff up the rice with the fork.⏱ 30sResultFluffed saffron rice |
| Total Time | 31 min | ||
| Nutrient | Per serving |
|---|---|
| 143kcal | |
| 2g | |
| 5g | |
| 3g | |
| 21g | |
| 0.2g | |
| 0.3g | |
| 298mg |
Basmati rice cooked with saffron, butter, cardamom and cinnamon until fluffy and golden. Serves 4.
What you’ll doYou will steep saffron in hot water, toast rinsed basmati with butter, cardamom and cinnamon, then simmer it with the saffron water and leave it to steam.
