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Thursday, February 14, 2008

Saffron Rice with Coriander chutney (Microwave cooking)


Ingredients:
For rice:
Long grain rice (Basmathi) - 2 cups
Saffron - a pinch or Saffron powder - 1/4 teaspoon
Milk - 2 tablespoons
Fennel seeds - 1/4 teaspoon
Cloves - 2
Cardamom - 2
Salt to taste
Ghee - 2 tablespoons(optional)

For chutney:
Grated coconut - 1 1/2 cup
Coriander leaves - 1 bunch (30 gms)
Curry leaves - few
Ginger - 1 inch long
Green chillies - 2 small sized
Tamarind - very little, pea sized
Salt to taste

Method:
Rice:
Soak saffron in milk and leave it for 10 minutes. Wash rice, add 3 cups of water and keep it in the microwave bowl. Add saffron milk (or if saffron powder is used, add to it) to it. Add gloves, cardamom, fennel seeds, salt and cook it in microwave for 20 minutes. Once it is cooked, add ghee to it and mix gently.

Note : Cooking time differs from microwave to microwave, so follow timings and temperature accordingly for cooking rice.

Chutney :
Wash coriander leaves. Add all ingredients to a mixer, and grind it to a paste. Sprinkle little water if needed. Delicious coriander chutney is ready.
Serve rice hot with coriander chutney and crackers.

Cooking time : 30 minutes
Serves - 2-3 persons