Sunday, February 28, 2016
Sunday, February 21, 2016
Potato crusted saffron Rice
1 cup basmati rICE...
4 potatoes, peeled and thinly sliced in rounds
Desi ghee 1 ladle
Saffron threads 2-3
Salt to taste
MIX Saffron in 2-3 tbsp water.
Wash and cook rice with salt.
The rice should be grainy and not sticky.
Take a non-stick pan. The shape of pan will decide the shape of rice.
Put the ghee. Heat over medium heat. Add 50 ml water &salt to taste and boil. Remove from flame.
Place the potato slices, one next to the other in the bottom of the pan. Just make sure they form a layer at bottom. No base of the pan should be seen.
Pour half of the rice on top of the potato slices. Press firmly with the back of a ladle. Then spread the rest of the rice to make a shape of pan
Make 4-5 holes in the rice and pour saffron milk over holes.
Put a thigh lid over the pan and put it back on the flame. Cook on high heat for 2 minutes and then lower to very low heat and cook for 20-30 minutes.
By that time, the crust should be form. Take the pan out of the heat for a few minutes and then, turn out the pan on the serving dish.
JAMMU is all set to enjoy winters with lots of local saag and white makhhan, Desi ghee and also the waist meter is deliberately hidden. Saag...