Kashmiri Saffron or Kesar Rice

Recipe by Cook's Hideout

Kashmiri saffron or kesar rice. Saffron flavors this simple rice dish along with some more spices. I added some turmeric to give the rice a little more color. Serve with simple rice with a spicy gravy curry.

Ingredients

• 1 cup basmati rice
• supermarket roast chicken, approximately 200g once shredded (or)
• supermarket roast chicken, approximately 200g once shredded (Shah)
• 1 cardamom (Green)
• 1 bay leaf
• supermarket roast chicken, approximately 200g once shredded (" - piece)
• 2 cloves
• supermarket roast chicken, approximately 200g once shredded
• 2 tbsp Cilantro mint leaves (or - , finely chopped)
• to taste Salt

Method

1. Rinse and soak rice for at least 30 minutes. Drain and set aside.
2. Heat 1tbsp and 2tsp ghee in a heavy bottom saucepan. Add shah jeera, bay leaf, cinnamon, cloves until fragrant, about 30seconds.
3. Add the soaked rice and cook for 2~3 minutes, stirring  occasionally.
4. Crush the saffron and add to the rice along with the turmeric. Mix well.
5. Add 1½cups of water, salt and bring to a boil. Lower the heat and simmer covered until rice is cooked through and water is completely evaporated.
6. Stir in the chopped fresh herbs and stir gently. Serve with Kashmiri Dum Aloo.

View the recipe instructions at Cook's Hideout