Saffron Basmati Rice

Saffron Basmati Rice


Ingredients :

- 2 cups long-grain basmati rice

- 10 cups of water

- 4 tbs salt

- 1/3c avocado oil or olive oil (or if you prefer a mixture of both, your preference)

- 2 tbsp butter slices(optional)

- Sufi Queenly Rose and saffron


Method :

Begin by thoroughly cleaning and washing the rice in a large bowl with warm water, repeating the process approximately 5 times or until the water runs clear, signifying the rice is completely clean.

Next, cover the rice with water and add 2 tablespoons of salt, allowing it to soak in warm water for a minimum of two hours. This step helps to enhance the texture and flavor of the rice.

In a medium-sized non-stick pot, bring 10 cups of water and 2 tablespoons of salt to a boil. Drain the soaked rice and gently transfer it to the pot. Boil the rice over high heat for approximately 6 to 8 minutes, ensuring to stir it delicately a couple of times to prevent grains from sticking together. To check for doneness, bite a few grains, and if they feel soft, the rice is ready. Remove the pot from heat, drain the rice using a fine-mesh colander, and rinse it with cold water to stop the cooking process.

Add oil and 1/3 cup of water to the pot, mixing them together. Place the drained rice back into the pot, shaping it into a pyramid. This shape allows room for the rice to expand and cook evenly.

Sprinkle the aromatic Queenly Rose and Saffron over the top of the rice, and evenly distribute 2 tablespoons of butter slices on the surface. Cover the pot tightly with a clean dish towel and place the lid firmly on top to ensure no steam escapes. Cook the rice over medium heat for 5-7 minutes until it begins to steam.

Reduce the heat to medium-low and continue cooking for an additional 30-45 minutes, or until the rice becomes tender and fluffy.

Remove the pot from the heat and allow it to rest on a cool, damp surface for a few minutes. Gently loosen the rice crust around the edges using a rubber spatula. Carefully place a plate over the top of the pan, and with confidence, invert the pot, allowing the rice to transfer onto the plate with the crispy side facing up, akin to inverting a cake pan.

With this method, you'll create a tantalizing dish of perfectly cooked, fragrant rice, ready to be enjoyed.

Tips :

*Use 1 layer of potato slices for potato Tahdig. 

*Use flatbread such as lavash or pita for Tahdig.





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