Saturday 9th July
Being a cold wintery night, we decided a curry to warm us all up would be nice, so out with the mortar and pestle and grind grind grind it was!
Rinse 2 cups Basmati rice well, then place in a bowl and cover with water, soak for 30 minutes.
Drain rice and fry off remaining moisture in 25 grams butter, add 3 bay leaves, cook for 6 minutes whilst stirring. Meanwhile soak a quarter teaspoon saffron threads in hot water for a couple of minutes. Add saffron to rice with 2 cups boiling vegetable or chicken stock, add 1 ½ cups of boiling water and a little salt, bring to the boil, then reduce heat to low, cook covered for 13 minutes, then remove from heat and let stand for ten minutes, leaving the lid on. After which you can fluff rice up with a fork and serve.