recipe by Samadini
With all hands on deck, Samadini’s sister, mother, and grandmother all circled around to cook. They effortlessly passed from one to the other step by step.
- Wash the rice to remove starch.
- Let it soak for 15-30 minutes. (optional step that makes the rice softer)
- Soak the saffron in a couple of tablespoons of warm milk (or water). Set aside while doing other preparations.
- Put the rice in a large pot with 3.5 cups of water and Indian bay leaves, bring to a rolling boil. Stir occasionally.
- Once at a full boil, bring the heat down to low and cook with the lid on for 15 minutes. (Work on preparing the other ingredients during the cooking time.)
- At the end of 15 minutes, remove from heat.
- Keep the lid on and allow the rice to steam for another 10 more minutes (this is an optional step)
- Fluff the rice with a spoon or rice scooper, then transfer it to a large bowl.
- Add raisins to the rice.
- In a shallow pan or wok, heat up the ghee. Saute the diced onions it softens, add grated carrots, peas, crushed cashews, and garam masala and cook for 2-3 minutes.
- Add salt to taste and a pinch of sugar.
- Pour this mixture over the prepared rice, stir.
- Mix in the previously soaked saffron. Serve hot. Try it with Samandini's Duck Masala.