Recipe - Saffron Rice (Sri Lanka)

One half cup Green chile; skinned, seeds
removed; chopped fine (I
used One half cup tiny green
Thai chiles; not skinned,
no seeds removed; chopped
fine)
2 teaspoon Fresh ginger; peeled and
chopped fine
1 teaspoon Black mustard seeds (i could
only get brown)
3 One fourth cup Water
One fourth teaspoon Saffron
1 cup Longgrain rice; rinsed well
(i used thai)
Salt to taste
2 tablespoon Butter
2 ounce Unsalted cashew nuts
4 Whole cloves
One half cup Lime juice

Date: 27 Feb 1996 21:04:06 +0900

From: "Scott Ashkenaz" s_ashken@kla.com
Since there were several (!) requests, herewith is the first wave of
recipes from the Tokyo HotLuck. Scott

From Kim (aka Dana Garvey), the only other know JCH on the list: In
preparing for the first formidable Tokyo Hotluck, I wanted to be sure what
I made would be spicy enough for everybody. Turned out many people thought
either one or the other thing I made was the spiciest that night. For me
though, the pickled habaneros stashed in our generous host's fridge did the
trick. Ate one whole WOW. Another chilehead managed to swallow his while
avoiding the seeds. Don't know how he did it, but I wanted my seeds anyway.

from The Fiery Cuisines, by Dave DeWitt & Nancy Gerlach:

Pour One fourth cup boiling water over the saffron and let soak for 10 minutes.
Cook the rice in 2 cups salted water for 10 minutes, then drain.

Heat the butter until very hot, add the ginger, mustard seeds, cashews, and
cloves and fry the mixture. stirring constantly, until the seeds begin to
burst. Add the chile, lime juice, rice, and the remaining cup of boiling
water and stir well. Pour the saffron water over the mixture and bring to a
boil, stirring once. Cover the pan tightly and bake at 350 degrees F for 20
minutes or until the liquid has been absorbed and the rice is tender. Fluff
with a fork before serving.

N.B. Be careful with amounts of water. I managed to use too much.

CHILEHEADS DIGEST V2 #253

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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