Indian
Cuisine
(continued)
Zaffran Kismis Pullao
(raisin-saffron
basmati rice pilaf)
Chef’s
Notes:
Basmati rice, a highly aromatic variety
grown in the foothills of the Himalayan Mountains, is widely
available in supermarkets.
Purchase
saffron threads. Avoid buying saffron powder because it may
not be pure in form.
A
Pullao is often served with the main course as a starch alternative
and can be either meat or vegetarian based.
Large
stalks of fresh cilantro, when deep-fried will yield dark green
crispy stalks, ideal for garnishing.
Serves
8
Rice Pilaf Ingredients:
2 cups Basmati Rice (uncooked)
_ tsp Saffron Threads
1 cup Coconut Milk
6 tbls. Clarified Butter or Veg. Oil (divided)
1 cup Red Onions (finely chopped)
1 tbls. Fresh Ginger (minced)
1 tspn. Garlic (minced)
6 Whole Cloves
3 Black Cardamon Pods
2 Cinnamon Sticks (3” pieces)
1 cup Golden Raisins (divided)
2 tbls. Sugar
2 cups Water
_ cup Slivered Almonds
2 tbls. Fresh Cilantro (minced)
Procedure:
1. Gently rinse
rice 3 to 4 times in cold water, drain well. Set aside.
2.
In a small skillet, toast saffron threads over
medium-high heat; add onions 20 to 30 seconds or until they
turn one shade darker. Add to coconut milk, stir well. Set aside.
3.
In one quart saucepan, heat four tbsp. Butter
over medium-high heat; add onions, ginger and garlic. Stir-fry
1 to 2 minutes or until onions soften slightly.
4.
Stir in cloves, cardamom and cinnamon. Cook
1 to 2 minutes more, stirring occasionally to blend flavors.
5.
Add rice, saffron-coconut mixture, _ cup golden
raisins, sugar, salt and water, bring to a boil. Reduce heat
to medium, stir once. Cover, cook 10 minutes more. Reduce heat
to low. Cook covered 5 minutes more; set aside.
6.
In a small skillet, heat 2 tbsp butter over
medium heat. Stir-fry _ cup raisins and almonds 1 to 2 minutes
or until raisins are plump and nuts turn golden brown. Stir
in cilantro; set aside.
Assembly:
Fluff rice with fork, discard cardamom pods, cloves and cinnamon
sticks. Transfer to a serving platter, garnish with raisins
and nuts.