Ingredients with Measurements:
- 2 cups basmati rice
- 2 tablespoons butter
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 3 cups chicken broth
- 1/4 teaspoon saffron threads
- 1/4 cup hot water
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Small bowl
- Fork
Step-by-step instructions:
1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
2. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, cinnamon, cardamom, black pepper, and salt. Cook, stirring constantly, for 1 minute.
4. Add the rice and stir to coat with the spice mixture. Cook, stirring occasionally, for 2 minutes.
5. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
6. Meanwhile, in a small bowl, soak the saffron threads in hot water for 10 minutes.
7. After 15 minutes of simmering, remove the pot from the heat and let it sit, covered, for 10 minutes.
8. Fluff the rice with a fork and drizzle the saffron water over it. Add the cilantro and stir gently to combine.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for cooking the onion and garlic, low heat for simmering the rice.
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 6g
Carbohydrates: 58g
Protein: 7g
Sodium: 800mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Ghee or oil can be used instead of butter.
- Fresh parsley or mint can be used instead of cilantro.
Variations:
- Add cooked chicken or lamb to the rice for a more substantial meal.
- Add raisins or chopped dried apricots for a touch of sweetness.
- Add sliced almonds or cashews for crunch.
Tips and tricks:
- Make sure to rinse the rice well to remove excess starch.
- Soak the saffron threads in hot water for at least 10 minutes to release their flavor and color.
- Let the rice sit, covered, for 10 minutes after cooking to allow the grains to absorb any remaining liquid and become fluffy.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
Serve the rice in a large bowl or platter, garnished with fresh cilantro and sliced almonds.
Garnishes:
Fresh cilantro, sliced almonds, chopped parsley, or mint leaves.
Pairings:
Nasi Mandi with Saffron pairs well with grilled or roasted meats, such as chicken or lamb, and a side of roasted vegetables.
Suggested side dishes:
Roasted vegetables, such as carrots, zucchini, or bell peppers.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir gently to combine.
- If the rice is too wet, remove the lid and let it sit for a few minutes to allow the excess liquid to evaporate.
Food safety advice:
Make sure to cook the rice to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Nasi Mandi is a traditional Yemeni dish that is popular throughout the Middle East and Southeast Asia. It is typically made with spiced rice and roasted or grilled meat.
Flavor profiles:
Nasi Mandi with Saffron is fragrant and flavorful, with warm spices and a subtle hint of saffron.
Serving suggestions:
Serve Nasi Mandi with Saffron as a main dish for lunch or dinner, accompanied by a side of roasted vegetables and a simple salad.
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Region: Middle Eastern