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Ingredientes
- 5 c. Dry rice, preferably Basmati
- 2 Tbsp. Plus 2 tsp. salt
- 1 c. Butter
- 1 Tbsp. Plain yogurt
- 1/2 tsp Powdered saffron
- 2 tsp Boiling water
Direcciones
- In a bowl, wash the rice 5 times and then soak for 2 hrs in lukewarm water to cover mixed with 2 Tbsp. of the salt. Pour 10 c. water in a nonstick pot, add in the remaining 2 tsp. salt and bring to a vigorous boil. Drain the water from the presoaked rice and add in the rice to the boiling water. Stir, cover and bring back to a boil, boiling for 3 to 4 min. The rice should move freely and float to the top of the pot. Drain the rice in a colander, rinse with lukewarm water and taste; if the rice is salty, rinse with more water. In a large nonstick pot, heat the butter, add in c. water and stir. Set aside half of this mix. Add in the yogurt to the butter remaining in the pot and stir well. Gently spoon the rice on top of this mix, forming a cone. Cover. Cook on medium heat till steam is visible, about 15 min. Cook for 15 min more, then turn the heat down to low and pour the remaining butter mix over the rice. Wrap the lid of the pot tightly with a kitchen towel to prevent the steam from escaping and cook for another 45 min. Spoon 1 c. of rice from the top of the pot onto a plate and mix gently with the saffron mix. Set aside.
- Mound the rice in the shape of a cone on a serving platter. Add in saffron rice to the top before serving. Remove the crust from the bottom of the pan and serve separately, cut into squares or possibly wedges.
- Makes 12-14 servings.
