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00This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
1/4 cup butter or ghee (see recipe here)
1 cup rice
2 cups homemade stock of choice (beef, chicken, fish)
1/4 teaspoon crumbled saffron (or substitute 1/2 teaspoon turmeric)
1 cup raisins
1/2 teaspoon ground cinnamon
1 teaspoon brown sugar (optional)
Instructions
Heat the butter in a skillet and saute the rice over medium heat until it is golden brown, about 5 to 6 minutes. Add the stock and bring to a boil.
Immediately remove from the heat and stir in the remaining ingredients. Transfer to a ceramic baking bowl and bake, covered, at 350 degrees F. for 45 minutes. For a crispier rice, remove the cover during the last 15 minutes.
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here. Ingredients1/4 cup butter or ghee (see recipe here) 1 cup rice 2 cups homemade stock of choice (beef, chicken, fish) 1/4 teaspoon crumbled saffron (or substitute 1/2 teaspoon turmeric) 1 cup raisins 1/2 teaspoon ground cinnamon 1 teaspoon brown sugar (optional)
InstructionsHeat the butter in a skillet and saute the rice over medium heat until it is golden brown, about 5 to 6 minutes. Add the stock and bring to a boil. Immediately remove from the heat and stir in the remaining ingredients. Transfer to a ceramic baking bowl and bake, covered, at 350 degrees F. for 45 minutes. For a crispier rice, remove the cover during the last 15 minutes.
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