Recipes
Name of the recipe - Saffron Rice
Ingredients
|
Saffron Rice
|
| 1 Pinch saffron |
| 1 Tablespoon water |
| 1½Cups basmati rice |
| 3 Tablespoon ghee or unsalted
butter |
| 4 Bay leaves |
| 7 bits of cinnamon bark (about
1 heaping teaspoon) |
| 7 whole cloves |
| ½ Teaspoon salt |
| 7 whole cardamom pods |
| 4 cups of hot water |
Method of Preparation
Soak the saffron in the 1-tablespoon water for
at least 10 minutes. Wash and rinse the rice twice. Drain. Heat
a pot over medium heat and add the ghee (butter milk). Then add
the bay leaves, cinnamon, cloves, salt and cardamom and mix well
for a minute. Turn the heat to low, add the rice and sauté in
the spice for two minutes. Pour in the hot water and the soaked
saffron and bring to a gentle boil. Boil uncovered for 5
minutes. Then turn down the heat to medium and partially cover.
Continue to boil gently for another 5 minutes, stirring once or
twice to keep from sticking. Turn the heat to low, fully cover
and simmer until tender, about 10 minutes.
Note
Saffron is bitter and pungent to taste, heating and the after
taste is pungent. It is balancing the all three
doshas, easy to
digest and help food allergies.
Medicinal use:
Very effective for migraine - type headache. It can be
effective in revitalizing the blood, circulation and female
reproductive system.
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