Bhagal Puri (Saffron Rice)
This Blend contains a mix of
Paprika, Ground Tumeric, and
Saffron Powder.
Boil 1 3/4 cups water in a large
pot. Add the rice to the boiling
water, return to a boil for 2
minutes, then cover and simmer
on low heat. Simmer the rice for
18 minutes. Let stand 5 minutes
then fluff with a fork. One cup
dry yields 3 cups cooked.
This easy recipe for saffron
rice hails from the south of
asia, where it is often eaten
with roast chicken. Saffron rice
makes dinner extra special, and
is nearly as easy to make as
regular rice. You needn't own a
rice cooker to make this recipe
either - it's boiled in a pot on
the stove, but tastes every bite
like steamed rice! And unlike
most saffron rice recipes, this
one is fat-free. Because saffron
is so expensive, I only use a
little bit, then enhance the
color by adding turmeric - a
spice which also has incredible
health benefits. Enjoy!
Prep Time: 2 minutes
Cook
Time: 20 minutes
Preparing Items for
Cooking
SERVES 4
Cups Thai jasmine-scented rice
(OR any white rice, except
minute rice)2
Cups chicken or vegetable stock,
or plain water 1/2 3
1/2 tsp. salt (omit if using
stock)
1/2 tsp. (loose) saffron
1/3 tsp. turmeric
Preparation
:-
1. Pour
stock or water into a
medium-size pot (you will also
need a tight-fitting lid). Place
pot on the stove over high heat.
2.
Allow stock or water to come to
a boil. Add the saffron and
turmeric. Stir well to dissolve
the turmeric.
3.Add
the rice and salt, if using.
Stir well.
4.When
the rice water/stock returns to
boiling (it should be bubbling),
reduce heat to medium-low (2.5
on the dial). Partially cover
with the lid, so that the lid is
askew - 3/4 covering the pot.
5 .Allow
the rice is cook undisturbed in
this way for another 15-20
minutes, or until all or most of
the liquid has been absorbed by
the rice. Tip: Insert a fork or
knife straight down into the pot
and push the rice aside. If you
see liquid, it still needs more
time to cook.
6 .When
all or most of the liquid is
gone, turn off the heat and
place the lid on tight. Allow
the pot is remain on the burner
with the lid on for at least 5
minutes, or until you're ready
to eat. The residual heat inside
the pot will "steam" the rice.
Also, the rice will stay hot in
this way for another 30 minutes
up to 1 hour.
7.When
you're ready to eat, remove the
lid and fluff the rice with
chopsticks or a fork. See below
for links to curry recipes and
other Thai food that goes well
with saffron rice. Enjoy!
THE AGRICULTURAL AND PROCESSED FOOD PRODUCTS
EXPORT CESS ACT, 1985 NO. 3 OF 1986 PUBLISHED VIDE
NOTIFICATION NO. 3 DT. 8TH JANUARY 1986 HAS BEEN
REPEALED VIDE MINISTRY OF LAW AND JUSTICE NOTIFICATION
NO. 26 DT. 2ND JUNE 2006 UNDER THE CESS LAWS (REPEALING
AND AMENDING) ACT, 2006.
Other
Rice Related Products ::::
ZZ - Zamindara (RED RICE)
