Nimbu Ka Chaval (saffron Rice With Lime)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 teaspoon saffron thread
• 1 1/4 cups boiling water, divided
• 4 cups water
• 2 cups basmati rice, rinsed (any long-grain rice may be used)
• 2 teaspoons salt, divided
• 1/4 cup ghee (or butter)
• 20 whole cashews (unsalted)
• 1 tablespoon fresh ginger, finely chopped
• 1 teaspoon black mustard seeds
• 1 whole clove
• 1 tablespoon fresh green chili pepper, finely chopped
• 3 tablespoons fresh coriander, finely chopped (cilantro)
• 1/2 cup fresh lime juice
• 1/4 cup freshly grated coconut

Recipe

• 1 preheat oven to 350°f.
• 2 place saffron in a small bowl and pour 1/4 cup boiling water over it.
• 3 let stand at least 10 minutes.
• 4 meanwhile, bring 4 cups of water to a boil in a heavy saucepan.
• 5 add rice, stirring constantly to keep water at a boil.
• 6 add 1 teaspoon salt.
• 7 cook over moderate heat, uncovered, for 10 minutes.
• 8 drain rice and set aside.
• 9 heat butter or ghee in a heavy 3-4 quart casserole with a tight-fitting lid.
• 10 add cashews, ginger, mustard seeds and clove.
• 11 cook, stirring constantly, until seeds begin to burst, about 1-2 minutes.
• 12 add remaining salt, chili pepper, rice, coriander, lime juice, coconut and remaining boiling water, stirring well.
• 13 sprinkle saffron and the water it soaked in over the top.
• 14 bring to a boil over high heat, stirring occasionally.
• 15 cover pan with aluminum foil.
• 16 place lid on top.
• 17 bake for 25 minutes, or until rice has absorbed all liquid.
• 18 fluff with a fork before serving.