This is lovely perfumed rice that has a crunchy bottom and a pillowy soft center. You can also do this on the stove, but it works best if you use a non stick pan to make it in.
I did this in my digital pressure cooker which has a rice cooker setting. You can halve this recipe if you want, but it is great for leftovers. I used leftovers of this rice in my Avgolemono Soup here.
I serve this with lots of things, but most recently made it with this amazing Pomegranate and Pistachio Chicken.
- 3 cups long grain basmati rice
- 4 cups cold water
- 1 Tablespoon salt
- 4 tablespoons ghee (clarified butter). If you don’t have that, vegetable oil is OK, but not as good!
- 1/4 tablespoon ground saffron threads dissolved i 1 tablespoon hot water. (use a sugar cube or a teaspoon of Sugar in the Raw in a mortar and pestle to grind up the saffron threads. You can store Saffron water in the refrigerator for up to 6 weeks.
- 3 TBS full fat yogurt. I buy mine at the Indian Grocery. I think it has the best texture and flavor, but as long as you get full fat you will be fine.
- In the pressure cooker on saute or in a small pan, add the ghee, yogurt, and 1 cup of the rice. Brown and stir till the rice is golden. Put it in the bottom of your cooker.
- In a separate bowl mix remaining rice, water, salt and saffron threads. Stir well then add to the cooker.
- Cook on brown rice setting. Or if using a pot, about an hour covered. Put a tea towel between the lid and the pot if using a pot.
- Allow rice to cool for ten minutes.
- Turn out on a platter or large bowl, the crust should be on top.