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Cumin and Saffron Rice

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“From sallybernstein.com. Zaffrani Chaval is its original Indian name. This is the standard rice Lachu serves at Ajanta. It would serve nicely as a side dish to non-Indian dishes as well.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil and fry black cumin seeds for 10 seconds.
  2. Add rice and saute for a few minutes until rice starts to change color and become opaque.
  3. Add water and salt. Bring to a boil, turn down heat and cover.
  4. Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked.
  5. Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed.
  6. Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains.

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