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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a 6-quart saucepan. Test that it's hot enough by adding one seed; it should sizzle immediately. If not, wait until the oil is hotter before you add the remainder of the seeds and stir for 10 seconds. | 2. Add rice. Stir and saute for 3 to 4 minutes. The rice will start to change color and become opaque. | 3. Add broth and salt. Bring to a boil, turn down heat, cover and simmer until all the liquid is absorbed, about 20 minutes. Turn off heat and fluff with fork. | 4. Dissolve saffron in 2 tablespoons of warm water, then pour it in the center of the rice. Sprinkle nuts on top. | 5. Wait for 5 minutes, then mix. Rice will have white and saffron-color grains mixed together -- unless you have lame-o saffron like I had when I made the batch in the photos I uploaded. *lol*. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
basmati rice	2	cups	uncooked	-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
salt	1 1/2	1/2		-	-	-	-
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
water	2	tablespoons		0.0	0.0	0.0	0.0
cashew	1/3	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.