| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Rice |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
ts |
Cumin seeds |
| 1 |
|
1 inch Cinnamon stick |
| 3 |
|
Brown cardamon pods, crushed |
| 4 |
|
Whole Cloves |
| 1/2 |
ts |
Black Peppercorns |
| 2 |
|
Bay Leaves |
| 1/2 |
c |
Uncooked rice |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Chicken stock |
| 1/4 |
ts |
Saffron |
INSTRUCTIONS
Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick,
cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice
and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron.
Cover and bring to a boil. Reduce heat to low and cook for 10 minutes.
Remove from heat. After 5 minutes, fluff with fork. From The Gazette,
91/01/30.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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