Sunday, July 11, 2010

Madras curry, saffron rice, roti and cucumber raiti

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!
Nothing is nicer than a curry made from fresh spices, accompanied by saffron rice, cucumber raita and rotis, absolutely brilliant, and from the oo’s and ah’s coming from every mouthful Jo had, it could not have been too bad!
Saffron Rice
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.

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