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.
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