Indian-Inspired Rice
A saffron infused, Indian spiced rice
Servings: 6
Calories: 190kcal
Ingredients
- 1 1/2 cups uncooked basmati rice
- 2 1/4 cups water, divided into 1/2 cup and 1 3/4 cup portions
- 1/2 g Spanish saffron
- 1/2 tsp methi (fenugreek) seed, available in Indian markets
- 1 T oil (I use extra virgin olive oil)
- 1 t salt
- 3/4 tsp freshly ground black pepper
- 4 green cardamom pods, cracked but not crushed
- 8 whole cloves
- 1/2 tsp cumin seed
- 1 cinnamon stick
- 1/4 tsp hing (asafoetida powder, available in Indian markets)
- 1 T freshly grated giner
- 1/2 tsp turmeric powder
Instructions
- Heat 1/2 cup of water to boiling in a small saucepan. Add in the saffron and fenugreek seed. Immediately reduce heat to medium-low and simmer, covered, for 30 minutes.
- While waiting on the saffron broth, peel and grate the ginger and crack the cardamom pods with a spoon. The pods should only be cracked, not completely broken or pulverized.
- Heat the oil in a medium saucepan on medium-low heat. Rinse and drain the rice, then add to the oil, stirring to coat.
- Add the salt, pepper, cracked cardamom pods, cloves, cumin seed, cinnamon stick, hing, ginger, and saffron water. Mix well to combine. Heat on medium-low for 1-2 minutes, then add in the turmeric and remaining water. Stir to combine.
- Heat to boiling, then reduce heat to medium-low and cover. Cook the rice as usual until done, then stir and serve. Don't overcook!
Notes
Omit the fenugreek seed and hing for a rice that's more in line with the typical North American palate.