The Saffron adds a delicate flavor to the rice.It is used in many Middle Eastern and Indian dishes.If you want to add more flavor to your saffron rice, you can use other ingredients.
Step 1: Put the rice in a container and wash it off.
Put the rice in the strainer.Move the rice around with your hand to make sure it gets washed.Get rid of the excess water.
Step 2: Put the ingredients in a pan.
2 cups of chicken stock, a pinch of saffron, and a cup of rice are what you're going to put in.It's a good idea to give it a stir to incorporate the ingredients.
Step 3: Bring it to a boil.
The pot needs to be brought to a boil.The heat should be turned down once it's boiling.Allow it to cook for 20 minutes.Make sure the rice has absorbed all the stock when you lift the lid.
Step 4: You can serve the rice.
To fluff up the rice, use a fork.If you want to serve the rice, scoop it onto bowls or plates.The best way to use this dish is as a side dish.
Step 5: A saucepan is a good place to start.
The stove has a saucepan on it.The burner should be turned on to medium heat.
Step 6: The spices can be added.
Put the dry pan with the spices in it.To make sure they don't stick or burn, stir them around.To toast them, heat the seasonings for 2 minutes.You can saute the rice if you prefer.The optional oil should be added to the pan.Allow the rice to cook for a few minutes.Allow the spices to cook for a few minutes.When you add the spices, add cashews.If you want to use the peas, wait a few minutes.Allow them to cook for a moment.
Step 7: Bring the rice and liquid with you.
The liquid should be put into the pan.The cup of rice should be added next.Add in the liquid if you've already toast the rice.The mixture should come to a boil with a lid.Stock will add more flavor than water.It's up to you.If you like saltier foods, you can add it.
Step 8: Allow the heat to be reduced and let it stew.
The burner should be turned to low when the pot is boiling.The pot should be covered.Allow the rice to cook for 15 minutes.Take it off the stove and let it rest for 10 minutes.
Step 9: The saffron should be put in a small bowl.
The bowl has to be heat proof.Carefully add the boiling water to the container.Allow it to sit for a while.
Step 10: The almonds are in the oven.
Put the 1/3 cup of olive oil in a pot.Almonds should be added to the oil when it is hot.They should cook for 3 minutes.When they are done, they should be golden brown.They don't burn if you stir them frequently.Move them to paper towels or paper bag layers with a spoon to get rid of the oil.Don't put the rest of the oil in the pan.
Step 11: Add the onions.
When the pan is still hot, put 3 to 4 cups of chopped onions in.They should be golden brown when they are cooked.It should take 15 minutes.They don't burn if you stir them once.Half of them should be moved to another bowl.
Step 12: Fry the rice.
Let the onion cook with the rice.You just need to cook it for 2 minutes to get it warm.Frying it gives it more flavor.If you want to add the optional spices, now is the time to do it.Just add it before the rice and let it cook for a few minutes.
Step 13: The other ingredients should be added.
The water should be in the 4 1/2 cups.Also, add in the saffron that has been sitting, as well as a bit of salt and pepper.Don't add the almonds or onions yet.
Step 14: Bring it to a boil.
The heat should be turned up high.The pot should be turned down once it has boiled.Put a lid on it and let it cook.It should be cooked in about 20 minutes.
Step 15: The rice should be served.
After sitting for 5 minutes off the heat, it's ready to serve.Add the extra onions to the mix.You can serve the rice with the onion-almond-currant mixture on top.