A delicately flavored yet fragrant saffron basmati rice, ideal to accompany your favorite curry. Mixed with onion and sliced almonds, this rice dish offers a more substantial and refined alternative to plain boiled rice.
- 1 pinch Saffron
- ⅜ ounces, weight sliced almonds
- 1-⅞ ounces, weight Diced onion
- 4-¼ ounces, weight Basmati rice
Add the saffron to a few tablespoons of water and set aside to allow the flavors to release.
Lightly toast the almonds in a saucepan over medium heat. This should only take a minute or two, you don’t want them to start burning. When done, remove from pan and set aside.
Heat about 10 sprays of Fry Light in the pan. Add the onion and cook for about 15 minutes, stirring often. You want them to be nicely browned but not burnt!
Rinse the rice with cold water.
Once the onions are golden, add the rice to the pan and cook for a few minutes. Add the saffron strands and water to the pan. Add double the volume of rice to the water in the pot – this is a great way to measure the amount of water when cooking rice if you are going to steam it like we do.
Bring the pan to a boil and reduce the heat. Cover the pan and cook for about 15 minutes. It’s done once the water has evaporated but the rice is moist enough and hasn’t started to stick to the bottom of the pan.
Crumble the toasted almonds into the pan and mix well with the rice. To be enjoyed with your favorite curry.