Wednesday, October 20, 2010
Capsicum-Cumin Rice With Saffron
1 cup basmati rice
1 tea spn cumin seeds
8-10 strands saffron soaked in 1 tbl spn warm milk
1/2 cup bellpepper (capsicum)
A pinch turmeric
1 tea spn chopped garlic
1/2 cup onion
4 green chillies
Heat ghee and add cloves, cinnamon, cardamom. Then add cumin seeds, onion, garlic. Fry till the onions turn brownish.
Add capsicum, rice, green chillies, salt, turmeric. Fry for 2-3mins.
Add salt, about 2 cups water (approx). Cover and cook till 3/4th done.
Open the lid and add the saffron milk. Mix well. Close and cook till done.
Serve hot on its own or with a simple dal.