An aromatic rice variety suitable for any spicy-hot curry.
Basmati rice - 2 cups
onion - 1/2 cup (thinly sliced in lengthwise)
Ghee - 3 tbsp
Kali jeera - 1/2 tsp
Bay leaves - 2
cinnamon - 1 inch
cardamom - 2
clove - 2
Salt - 3/4 tsp
Milk - 3/4 cup
Saffron - 2 pinches
cilantro and mint leaves - a handful
Wash the rice twice in water. Soak it in water (just enough to immerse) for half an hour.
Add salt + enough water to just immerse the rice and microwave or cook the rice to 50% (Let the rice be very firm now). Drain and discard the excess water, using a colander.
Heat ghee in a wok / vessel and fry the onions to golden brown. Take it out.
In the same wok add the bay leaves, kali jeera, cardamom, clove, cinnamon and saute for a few seconds. (We can add cashews, raisins and slivered almond too).
Now add the half cooked rice. In the same time bring milk to a boil along with the saffron strands.
Pour the colored milk over the rice , add the fried onion and a few more strands of saffron. The ratio of milk and rice should be such that each and every grain of rice should get a milk coating , but not any milk other than that. This lesser moisture helps in getting a stiff pilaf.Close the lid and let the rice gets completely cooked (grains should be separate). The pifaf will get more yellow color in some grains that gets direct contact with the saffron . Garnish with finely chopped mint, cilantro leaves while serving.
Saffron pulao is ready!
Serve along with any spicy-hot curry.
The above said quantity can be enough for 3 adults.