Riso basmati allo zafferano soffice in 30 minuti

Ingredienti

• 1/4 teaspoon saffron strands
• 4 tablespoons olive oil
• 1 small yellow onion (finely diced)
• 4 cardamom pods
• 1 cinnamon stick (optional)
• 2 cups long grain basmati rice (washed until water runs clear and drained)
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 3 cups chicken broth or water

Preparazione

1. 1

   Start by crushing the saffron strands in a mortar and pestle. Then, soak the crushed saffron with 1/4 cup hot water for 5 minutes.

2. 2

   In a 2-inch deep skillet or a medium non-stick pot, heat the olive oil on medium heat. Once the oil is hot, add the finely diced onions and cook for 4 to 5 minutes until soft and translucent. Do not over brown the onions. Then add the cardamom pods and cinnamon stick and stir.

3. 3

   Add the washed basmati rice, the salt, pepper, saffron water and the chicken broth. Gently stir to combine. Bring to a boil on medium heat. Once the rice is bubbling vigorously, cover with a tight fitting lid and reduce the heat to low. Cook for 20 minutes, undisturbed.

4. 4

   Open the lid and fluff the rice with a fork. Let stand for 5 minutes before serving. Optional: garnish with toasted almonds or pine nuts and chopped parsley.