Vegetable saffron rice

Ingredients for 4 servings:

• 400 g basmati rice
• 0.2 g saffron powder
• 10 cashew nuts
• 1 large carrot(s) approx. 150 g
• 6 tbsp clarified butter
• 2 cinnamon sticks, each 5 cm
• 5 cardamom pods, green
• 5 carnations
• 3 bay leaves
• 1 tbsp raisins
• 125 g peas, frozen
• 4 tbsp almond sticks or almond slices
• 1 tbsp sugar
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

curry rice

Cover the rice with water and let it soak for about 30 minutes so it swells better during cooking. Then drain the rice in a sieve. Heat the clarified butter in a large pot. Add the cinnamon sticks, cardamom, cloves, and bay leaves and fry over medium heat for 1-2 minutes, stirring occasionally. Wash the raisins and pat dry. Peel the carrot and cut into 1 cm cubes. Place the saffron in a bowl and pour over 3 tablespoons of boiling water. Add the rice, raisins, carrots, and peas to the spices and fry for about 3 minutes, stirring occasionally. Add the saffron, almonds, cashews, salt, and sugar. Mix all ingredients well. Pour in 3/4 l of water. The rice should be covered with water. Bring the water to a boil, adding a little broth or 1 stock cube if desired, and stir. Reduce the heat to low. Cover the vegetable rice and cook over low heat for about 20 minutes, until the rice is tender and has absorbed all the liquid. If the rice isn’t yet tender, add a little hot water. Easy preparation: Sauté the vegetables and spices (without the rice) as described above, adding a little broth if desired, and sauté the ingredients until al dente. Place the rice in a separate pot of boiling salted water and cook for about 8 minutes. Taste the rice to ensure it’s tender. Then drain the water. Mix the sautéed vegetables into the soft, cooked rice.