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1. Preheat the oven to 350°. Drop the saffron threads into a small bowl or cup, pour in ¼ cup of the boiling water, and let them soak for at least 10 minutes. Meanwhile, bring 4 cups of water to a boil in a heavy 2- to 3-quart saucepan.
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2. Stirring constantly, pour in the rice in a slow, thin stream so the water does not stop boiling. Add 1 teaspoon of the salt and cook briskly, uncovered, over moderate heat for 10 minutes. Strain the rice in a sieve or colander and set it aside.
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3. In a heavy 3- to 4-quart casserole equipped with a tightly fitting lid, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Add the cashews, ginger, mustard seeds and cloves and, stirring constantly, fry for a minute or so, until the seeds crackle and begin to burst.
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4. Stirring well after each addition, add the remaining teaspoon of salt, the chili, rice, coriander, lime juice, coconut and the remaining 1 cup of boiling water. Sprinkle the saffron and its soaking water over the top and bring to a boil over high heat, stirring occasionally.
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5. Cover the pan with a sheet of foil, crimping the edges to hold it firmly in place. Set the lid securely on top of the foil and bake in the middle of the oven for 25 minutes, or until the rice is tender and has absorbed all the liquid in the casserole.
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6. Fluff the rice with a fork and serve it directly from the casserole, or mound
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