Heat a large kettle of water (a little more than a quart) to boiling. Place saffron in a small bowl, cover with 2 tablespoons of the hot water,
set aside.
Heat 2 tablespoons of ghee or clarified butter in a 2 quart, thick-bottomed saucepan on medium-high heat until hot. Add the cardamom
pods, cinnamon stick, cloves, and peppercorns to the pan. Gently fry the spices for 2 minutes.
Add rice, and fry for 3 more minutes, stirring after a minute or two. Some of the rice should brown at the bottom of the pan.
Remove the pan from heat. Add four cups of the hot water you prepared in step one to the pan, taking care to add slowly as it may
bubble up and splatter. Add two teaspoons of salt. Add the saffron threads and their soaking liquid. Add the orange zest.
Stir, bring quickly to a boil, reduce the heat to the lowest setting. Cover tightly and cook for 20 minutes.
While the rice is cooking, in a small frying pan, heat on medium high heat and add the pistachios and slivered almonds. Toast until lightly
browned, about 3 or 4 minutes, remove from pan into a bowl.
After 20 minutes, remove the lid from the rice, pick out the spices that have floated to the top of the rice – the cinnamon stick, any whole
cardamom pods, black peppercorns or cloves.
Scatter golden raisins over the top of the rice. Replace the lid and cook for 5 more minutes.
1⁄2 litre Water
1 tablespoon Sugar
25 g Saffron
1 stick Cinnamon
1 teaspoon Ginger (Grated)
2-3 Lemon Wedges
10-12 Mint Leaves
Heat water in a pan and bring it to boil.
Once the water starts to boil, add sugar, saffron, cinnamon, ginger, lemon wedges and mint leaves in the pan.
Let the tea simmer for 5-7 minutes. Strain the tea and serve hot.
12 Rasgullas
1 Tin Milkmaid condensed milk (400g)
2 Cups Milk
Pinch of Elaichi powder (Green Cardamom Powder)
Few Saffron strands
Chopped Pistachios and Almonds for garnish
Take the readymade rasgullas and gently squeeze out the syrup and set aside.
Pour milk and condensed milk into a pan and bring to boil.
Add Saffron strands and Cardamom powder and simmer for 5-6 minutes.
Reduce flame to medium and add the rasgullas.
Cover with lid and simmer for a minute or two.
Garnish with nuts and serve.
Take the readymade rasgullas and gently squeeze out the syrup and set aside.
Pour milk and condensed milk into a pan and bring to boil.
Add Saffron strands and Cardamom powder and simmer for 5-6 minutes.
Reduce flame to medium and add the rasgullas.
Cover with lid and simmer for a minute or two.
Garnish with nuts and serve.
Combine the saffron with 1 tbsp of water in a bowl, mix well and keep aside.
Combine the raw mangoes and 11⁄2 cups of water in a pressure cooker and
pressure cook for 4 whistles.
Allow it to cool completely.
Once cooled, peel and remove the pulp in a bowl.
Combine the pulp and sugar and blend it in a mixer till smooth.
Add the saffron-water mixture, cardamom powder and black salt and mix well.
Add 3 cups of chilled water and mix well.
Pour equal quantities of the drink into 4 individual glasses.
1 whole chicken (cut into pieces and skin removed)
2 large sweet white onions (or yellow onions, chopped)
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 (2- to 3-inch) pieces of cinnamon stick
1 teaspoon saffron threads (crumbled)
1 teaspoon turmeric
1 1/2 to 2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup fresh cilantro (chopped)
A chicken cut into pieces as shown above, sweet onion, ground ginger, black pepper, salt, cinnamon sticks, turmeric, saffron,
butter, olive oil and fresh chopped cilantro.
Add the onions, olive oil and butter to the heavy bottomed pot.
Next, add the fresh chopped cilantro.
Add the cinnamon sticks.
Poke lots of holes into the meat with a sharp knife.
Add the spices over the chicken.
Evenly distribute the spices over the chicken as shown.
Cover and cook on low until the chicken is very tender. You can baste the chicken
while cooking to distribute the juice and spices over the chicken. Key tip: Feel free
to add or remove some water to allow the meat to simmer in liquid but not
overflow.
The very mention of saffron brings to mind a royal experience, and indeed, this recipe maintains that reputation! Rice is flavoured
aesthetically with saffron and rose water, and perked up with an assortment of dried fruits and nuts.
1/2 tsp saffron (kesar) strands
2 1/2 cups cooked long grained rice (basmati)
1 tbsp of rose water
1/4 cup sliced onions
oil for deep-frying
2 tbsp ghee
1/4 cup chopped onions
1/4 cup almond (badam) slivers
1/4 cup raisins (kismis)
1/4 cup mil
salt to taste
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