CRISPY SAFFRON RICE
Steps:
- Put the rice in a large bowl, then cover with enough water so that it comes up a couple inches above the rice. Soak for 30 minutes. Drain the rice, then rinse it well.
- Bring a large pot of water to a boil and add 2 tablespoons salt.
- Crush the saffron using a mortar and pestle, then add 3 tablespoons boiling water from the pot and allow to steep and break down.
- Add the rice to the boiling water and cook until it's soft on the outside but still has a bite on the inside, 4 to 5 minutes. Drain and rinse under cool water to stop the cooking.
- Heat a 12-inch nonstick skillet with a lid over medium-high heat and add the ghee and the saffron water; swirl it around so it coats the pan evenly. Add the rice and pack it down firmly with the back of a spatula, mounding it slightly higher in the center. Use the handle of the spatula to poke a few holes in the rice, stopping right before you get to the very bottom of the rice (this allows the steam to escape). Carefully cover the skillet with a clean dish towel and then the lid, folding the corners of the towel up around the lid so they don't touch the stove (if you're working with a gas range, you may want to fold the towel up around the lid before putting it on the skillet to be extra careful that your towel doesn't touch the flame). Cook on medium-high for 30 minutes, then reduce the heat to medium-low until the bottom is golden brown, about 7 minutes more. Carefully uncover the skillet, keeping the cover level so that any moisture collected under the towel doesn't spill out and burn you or fall back into the rice.
- Flip the rice out onto a plate so that the crispy bottom becomes the top. Serve!
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Arif maqbool
[email protected]This recipe is perfect for a party. It's easy to make ahead of time and it always gets rave reviews.
Younas Sheikh
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. It was still delicious.
Asif Qureshi Calligrapher
[email protected]I'm allergic to saffron, so I substituted turmeric instead. It turned out great!
Salman Khalil
[email protected]This recipe was way too complicated. I ended up just ordering takeout instead.
_Kitoro-Chan_
[email protected]I followed the recipe exactly but my rice didn't turn out crispy. I'm not sure what went wrong.
Charel Abbott
[email protected]This dish was a little too bland for my taste. I think I'll add some more spices next time.
Alberto Hernandez
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The crispy rice was amazing and the saffron flavor was perfect.
Shazad Royi
[email protected]This recipe is a keeper! It's easy to make and always turns out great. I've even started experimenting with different spices and herbs to create my own variations.
[email protected] Ponniyakurssie
[email protected]I love the combination of crispy rice and tender saffron. It's a unique and delicious dish that I highly recommend.
Muhammad Yousif
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's the perfect side dish for any occasion.
Moyna Khan
[email protected]I followed the recipe exactly and my rice turned out perfectly. I was so happy with the results.
HITLER GAMING
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The crispy rice was delicious and made a great impression on my guests.
Khalil rajper
[email protected]The saffron added a beautiful flavor and color to the rice. It was a great way to add some excitement to a simple dish.
Jabed islam
[email protected]I've never had crispy saffron rice before, but I'm definitely a fan now. It was so easy to make and turned out perfectly. My family loved it!
Emmanuel Joshua
[email protected]This saffron rice was a hit! The crispy texture and vibrant yellow color made it look so appetizing. It was the perfect accompaniment to our grilled chicken and roasted vegetables.