SAFFRON STEAMED PLAIN BASMATI RICE
Ingredients
3 C Long-Grain White Basmati Rice
8 C Cold Water
2 T Salt
½ C Vegetable Oil
2 T Plain Yogurt
½ teaspoon Ground Saffron Threads dissolved in 4 T hot water
T=Tablespoon
Preparing
1. Place the rice in a large container and wash it with lukewarm water.
2. In a large nonstick pot, bring 8 C of water and 2 T salt to a boil.
3. Add the rice to the pot and boil for an additional 6-10 minutes. Making sure to stir gently with a wooden spoon to loosen any grains that stick to the bottom. The rice is done when it rises to the top of the pot
4. Drain the rice in a fine-mesh strainer and rinse with lukewarm water
In a large bowl, whisk together 4 T of oil, 2 large spoons of rice, the yogurt, 1/2 C of lukewarm water, and 1 T of saffron water
5. Spread the mixture over the bottom of the rice pot. This forms the golden crust, or tah dig.
6. Gently mound the remaining rice, one large spoon full at a time, on top of the tah dig layer.
7. Cover the pot and cook the rice for 10 minutes over medium heat
8. Mix 1 C of cold water with 4 T oil and pour over the rice.
9. Sprinkle the remaining saffron water on top of the rice and cover it with two layers of paper towels to absorb the condensation and then with the lid. Reduce heat and cook for 50 minutes
Remove the pot from the heat and cool it before serving it.
6 SERVINGS
TOTAL TIME 80 MIN