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Title: Chawal Safran (Saffron Rice)
Categories: Indian
Yield: 1 Batch

6 oz Basmati rice
2 oz Split lentils
3 oz Ghee or cooking oil
1 md Onion
2 cl Garlic
1 Fresh ginger piece (2")
1 Cinnamon stick (2")
6 Cloves
6 Cardamoms
1 1/2 ts Salt
2 oz Sultanas

This recipe is very similar to Saffron Rice, prepared in the north of
India. The difference is that lentils are added. The lentils serve to
bulk out the rice and give it extra flavor. This recipe uses ordinary
pink split lentils. Use only the best Basmati rice as it is essential
in this recipe that every grain is separate.

Preparation time: 15 minutes
Cooking time: 45 minutes

Wash the rice and lentils together to ensure that the rice separates
when cooked. Do this thoroughly with at least 3 changes of water.
Drain the rice and lentil mixture and put to one side. Put the
saffron threads into a teacup and 3/4 fill the cup with boiling
water. Leave to one side.

Heat the ghee or cooking oil in a heavy saucepan. Peel the onion and
slice it thinly. Fry until soft. Peel and thinly slice the garlic and
add to the saucepan. Peel the ginger and cut into very thin strips,
fry for a further 2 minutes and add the cinnamon, cloves, and
cardamoms.

Now add the rice and lentils and turn constantly so that they become
well mixed with the ghee. Pour on sufficient boiling water to cover
the rice and add the saffron, together with the water in which it has
been soaking. Sprinkle in the salt.

Bring back to the boil, cover the saucepan with a tight-fitting lid
and boil gently for 20 minutes or so until the rice is al dente.
Strain off any excess water. Transfer the rice to a large serving
dish and sprinkle on the sultanas before serving.

Recipe by Indian Cooking by Khalid Aziz, 1983

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