Indian Saffron Rice with Lime

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            FOOD FUNNY
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Here's one I can relate to. Thanks to Rosemary Zwick of Cape Town,
South Africa for sending it in.

I was examining cantaloupes at the grocery store and turned to the
produce clerk, who was refilling the bins. "Choosing a cantaloupe
is like picking a mate for marriage," I observed casually. "A person
has no idea what he's getting until it's too late."

"I know," he replied. "I've had three cantaloupes."

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            TODAY'S RECIPE
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No Indian table is complete without at least one rice dish, and
often several are included in a feast. Be sure to rinse the
uncooked rice in several changes of cold water, rubbing the grains
between your palms to remove as much of the exterior starch as
possible, as Indian cooks do in order to ensure authentic
Indian-style rice.

Indian Saffron Rice with Lime (Nimbu ka Chaval)

1/4 tsp (1 ml) saffron threads
1 1/4 cups (310 ml) boiling water
4 cups (1 L) water
1 tsp (5 ml) salt
2 cups (500 ml) basmati or other long-grain rice, thoroughly
rinsed
1/4 cup (60 ml) ghee
1/2 cup (125 ml) unsalted whole cashews
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) black mustard seeds*
3 whole cloves
1 jalapeno or similar hot chile, seeded and finely chopped
1/4 cup (60 ml) chopped cilantro (coriander leaves)
1/2 cup (125 ml) fresh lime juice
1/4 cup (60 ml) shredded unsweetened coconut

*Available in the spice section of finer supermarkets and Indian
specialty shops.

Combine the saffron and 1/4 cup (60 ml) boiling water in a small cup
and allow to steep for 10 minutes. Combine the 4 cups (1 L) water
and salt in a large pot and bring to a boil over high heat. Add the
rice in a thin stream, stirring the water constantly. Boil gently
for 10 minutes. Drain in a sieve and set the rice aside. Heat the
ghee in a large pot over high heat until it is very hot and saute
the cashews, ginger, mustard seeds, and cloves until the mustard
seeds begin to burst, about 1 minute. Add the saffron mixture, the
remaining 1 cup (250 ml) boiling water, the rice, and the remaining
ingredients and bring to a boil, stirring frequently. Cover tightly
and bake in a preheated 350F (180C) oven until the rice is tender
and all the liquid has been absorbed, about 25 minutes. Fluff with
a fork before serving. Serves 6 to 8.
Received on Fri Sep 9 14:55:45 2005