Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tsp. cumin seed
1 cinnamon stick
5 cloves
1/8 Tsp. cardamon seed
1 bay leaf
2 C. minced onions
1 Stick butter
2 1/2 C. long grain rice
1/2 Tsp. saffron threads
1 Tsp. salt
In a flameproof casserole, cook cumin seed, cinnamon,
cloves, cardamon seed and bay leaf in butter for 2 minutes.
Add onions and cook; stir occasionally until soft. Add rice
and cook over low heat, stirring until rice is transparent.
Let saffron steep in bowl in 3 cups hot water for 5 minutes.
Add saffron, water and pinch of salt to casserole; bring to
boil, stirring. Bake casserole, covered, on wax paper at 350 degrees
for 20 minutes.
Let stand for 10 minutes. Discard bay leaf, cloves and
cinnamon. Fill 6 buttered 1/2 cup timbale molds with rice;
press gently. Invert mold onto the platter. Serve remaining
rice separately. Serves 6.
