Lemon Saffron Rice

Lemon and Saffron Rice

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 cups chicken stock
  • 1/4 teaspoon saffron threads
  • 2 tablespoons ghee
  • 2 small onions, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 6 curry leaves
  • 2 teaspoons grated lemon rind
  • 2 cups basmati rice, washed and drained
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh cilantro leaves

Method

  1. Bring stock to boil in medium pan, remove from heat, stir in saffron; cover, stand 15 minutes.
  2. Heat ghee in medium pan; cook onions, garlic, ginger and curry leaves, stirring until onions are browned lightly.  Stir in rind and rice.
  3. Add stock to rice mixture, simmer covered, about 15 minutes or until rice is tender and liquid absorbed.  Stir in juice and coriander leaves; let stand, covered for 5 minutes.