Saffron Coconut Rice

Bangalore Chicken Curry

2          Tablespoons Vegetable Oil.

½         Teaspoon Saffron Threads

1          Small Sweet Onion Finely Chopped

1          Cup Basmati Rice, Rinsed To Remove Excess Starch

½         Teaspoon Ground Cloves

½         Cup Shredded Coconut

2          Cups Homemade Chicken Stock
or Canned Low Sodium Chicken Stock, Heated Until Just Boiling

2          Teaspoons Coarse Sea Salt

1          Teaspoon Freshly Ground Black Pepper

Preheat oven to 425°.

In a 4-quart saucepan heat the oil. Add onion and saffron. Sautee gently until onion is translucent. Add rice, coconut and ground cloves and sauté 3 minutes stirring frequently. Add the hot stock, salt and pepper. Stir and cover with a tight fitting lid. Transfer to preheated oven for 15 – 20 minutes until all liquid is absorbed.

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