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Navrattan Rice




Source of Recipe


the web


List of Ingredients




10oz basmati rice
10oz meat or chicken stock
10oz milk
½ small onion or 1 large shallot, finely chopped.
3 tbsp butter or 2 tbsp ghee
2 tsp almonds, blanched then deep fried
2 tsp cashew nuts, blanched then deep fried
1 tsp salt
2 cups peas
Rice Spices
4 cloves
4 green cardamoms
pinch saffron

Garnish
chopped fresh coriander
1 tbsp sultanas
1 tbsp halved almonds
1 hard boiled egg, sliced or 4 hard-boiled quails eggs halved
baby pomodorino tomatoes, halved.
pistachio nuts
vark (silver or gold leaf)


Recipe



Rice:
You cook the rice in two batches. First fry the onion in 1 tbsp butter or ghee until golden brown

Next, half everything. Rice spices, butter, rice, liquids, everything except the saffron.

Into 5oz milk, put the saffron to diffuse for 30mins.

Now cook both halves the same way. If you have 2 pans, do them at the same time. Otherwise, do the white rice first, then the saffron rice second.

Melt the butter/ghee, and fry the spices for 4-5 mins. Then add the milk and water and salt, bring to the boil and add the rice. Simmer for 8-9 minutes. Inspect, if there's any liquid left simmer until it's gone. The rice should be plump and juicy, if it's still a bit crunchy add a few tbsp more water and return to heat until that's gone. Finally, stir in the nuts and green peas. Then mix the 2 rices gently but thoroughly. Top with the garnishes. To apply gold leaf, keep the leaf on the backing sheet, and apply the metal to the rice, then remove the backing sheet. It can't be handled or it breaks.