Kashmiri Saffron or Kesar Rice

Final dish on my mini Kashmiri thali is this saffron or kesar rice. Saffron flavors this simple rice dish along with some more spices. I added some turmeric to give the rice a little more color. Serve with simple rice with a spicy gravy curry.

Recipe from here:

Ingredients:

Basmati Rice - 1cup

Saffron or Kesar - ¼tsp

Shah Jeera - ½tsp

Green Cardamom - 1

Bay leaf - 1

Cinnamon - ½" piece

Cloves - 2

Turmeric - ¼tsp

Cilantro or mint leaves - 2tbsp, finely chopped

Salt - to taste

Method:

• Rinse and soak rice for at least 30 minutes. Drain and set aside.
• Heat 1tbsp and 2tsp ghee in a heavy bottom saucepan. Add shah jeera, bay leaf, cinnamon, cloves until fragrant, about 30seconds.
• Add the soaked rice and cook for 2~3 minutes, stirring  occasionally.
• Crush the saffron and add to the rice along with the turmeric. Mix well. 
• Add 1½cups of water, salt and bring to a boil. Lower the heat and simmer covered until rice is cooked through and water is completely evaporated.
• Stir in the chopped fresh herbs and stir gently. Serve with Kashmiri Dum Aloo.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.