VEGAN

Saffron Rice with Pistachios (Mithka Kesari Bhat)

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pistachios can be replaced with almonds. This recipe is taken from a book by Emily Davis titled 'Indian Vegetarian Cuisine'.

Ingredients

Basmati rice - 6.7 oz
Water - 17 fl oz
Saffron - ⅓ teaspoon
Cinnamon stick - 1 piece
Cloves - 6 pieces
Salt - ¼ teaspoon
Brown Sugar - ½ cup
Cardamom - 1 teaspoon
Vegetable Oil - 2 tablespoons
Pistachios - 5 tablespoons
Raisins - 3 tablespoons

Step by Step guide

Step 1

If you are using basmati rice, sort, rinse, soak, and drain it.

Step 2

Bring the water to a boil in a 1.5-liter heavy saucepan with a non-stick coating. Place the saffron threads in a small bowl, add 2.5 tablespoons of boiling water, and let it sit for 10-15 minutes while the rice cooks.

Step 3

Add the rice to the boiling water, add the cinnamon stick, cloves, and salt. When the water comes to a boil again, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer undisturbed for 20-25 minutes, until the rice is soft and fluffy and all the water is absorbed. Remove from heat and let the rice sit covered for 5 minutes to allow the delicate grains to firm up.

Step 4

Meanwhile, combine the saffron water, brown sugar, and cardamom seeds in a small saucepan. Place over medium heat and stir until the sugar dissolves. Slightly reduce the heat and simmer for 1 minute. Pour the syrup over the rice and quickly cover with a lid.

Step 5

Heat ghee or vegetable oil in a small saucepan over moderately low heat until hot but not smoking. Fry the pistachios (or almonds) and raisins until the nuts are golden brown and the raisins puff up. Pour the oil with the nuts and raisins over the steaming rice and gently fluff the rice with a fork. Transfer to a serving platter and sprinkle with chopped pistachios on top.