Tuesday, November 24, 2020
ADVT 
Food

Caramelised Sweet Saffron Rice

By Chef Anjali Pathak, 19 Oct, 2017
    There is nothing in this recipe that I don’t love – caramelised onions, sweet dried fruit and the royal spice saffron. Perfect with anything!
     
    Serves 4
     
    Ingredients
    • 250 g basmati rice
    • 2 tbsp vegetable oil
    • 1 large onion, finely sliced
    • 4 cloves
    • 6 green cardamom pods
    • 2 cinnamon sticks
    • 2 tsp cumin seeds
    • Good pinch of quality saffron
    • Good pinch of salt
    • Small handful of dried fruit, I like cranberries, apricots and raisins
    • Fresh coriander, for sprinkling
     
     

    Preparation 

     
    Wash the rice in several changes of water and then leave to soak in a large bowl of cold water for around 30 minutes if you have time.
     
    Gently heat the oil in a large pan and sauté the onions with the cloves, green cardamom, cinnamon, and cumin seeds for around 10 minutes until the onions are golden brown and caramelised.
     
    Strain the rice and stir into the pan with around half a litre of boiling water.
     
    Stir through the saffron and salt and bring to a boil. The rice will have changed colour to a beautiful sunshine yellow and most of the water absorbed after around five minutes. Turn off the 
    heat, stir through the dried fruit and pop a lid on and allow the rice to steam for the last five minutes of cooking.
     
    Taste and check if the rice is cooked through and fluffy before serving it with a generous sprinkling of coriander.
     

    MORE Food ARTICLES

    Balti Baked Squash with Feta, Tomato & Mint

    There is no such recipe for balti as it actually means the cooking pot the dish is cooked in rather than a particular spice mix.

    Chocolate Cardamom Torte

    This recipe brings together two of my favourite ingredients – chocolate and pastry.

    Spicy Smoky Potatoes

    They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.

    Festive recipes by Chef Anjali Pathak

    Anjali Pathak is an exciting talent in the spice arena with a fun-loving and warm character. Having learnt the basics of Indian cookery from a young age, Chef Pathak has stepped out of her heritage and works with spice and flavours from across the globe.

    Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili

    Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili to be served with salad/bread as an option

    Crab Cakes with Mustard-Yogurt

    Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).

    PrevNext