Ingredients:
For Saffron Rice
• Rice, 2 cups washed and soaked for 20 minutes(Preferably Basmati)
• Olive Oil (Extra virgin olive oil) for cooking rice
• White onions, roughly sliced.
• Garlic pods, 7 to 8 peeled and smashed.
• 1 cinnamon stick
• Cardamoms, 3 pieces
• Cloves, 3 pieces
• Nutmeg, 1 whole
• Saffron strands.
• Saffron food colour
For fish:
• 2 medium sized fishes
(Any fish of your choice)
• 1 tsp of turmeric.
• Ginger-garlic paste, 2 tsp
• Red chilli powder, 1 tsp
• Coriander powder, 1 tsp
• Garam masala, 1.5 tsp
• Yogurt, 1 tsp
• Lemon juice, 2 tsp
• Salt, 1 tsp
• Frying oil
Method: For saffron rice
• On very low flame, place a thick Dutch pot, add olive oil and allow it to heat.
• Add whole garam masala along with onions and a pinch of turmeric powder. Cook for 2 minutes.
• Add garlic pods and cook for a minute.
• Now add 4 cups of water along with saffron strands and salt as per taste.
• Bring the water to boil.
• Now add the soaked rice to the boiling water and cook until the rice is done.
• Sprinkle some saffron food colour over.
• Heat a charcoal and place it in a small steel bowl. Place that bowl in the Rice. Pour some ghee over the charcoal and closed the lid. This will make the rice more flavorful and aromatic.
Method: For Fish
• Take a clean bowl, add all the dry ingredients and mix well
• Add ginger, garlic, yogurt and lemon juice.
• Mix all the above ingredients well and marinate the fish. Allow the fish to marinate for minimum 2 to 3 hours before frying.
• Fry the fish on a medium flame on a flat tawa and serve it with saffron rice.
Garnish the rice with some fried onions and serve it with salsa.
Firdaus Noorain is a food vlogger, entrepreneur, food columnist and recipe creator by hobby and Managing Director of Bake'In by profession.