This is another zaar members recipe another one made for this months recipe swap I made this go with my Sesame Chili and Parsley Crusted Lamb fillets and it was the perfect side dish. The saffron gives it a wonderful colour, the flavour is really nice without being overpowering and I love cardamom pods. It is lovely side dish and would pair well with most types of stews, casseroles, curries & tagines.

Ingredients

3 Cups basmati rice, rinsed
3 Cups water, to the rice cooker level
1 Pinch powdered saffron or 1 saffron strand
2 Tablespoons fruit chutney
2-4 Cardamom pod, split & use seeds
Salt
Pepper
1 Ounce butter
2-4 Sprigs fresh coriander (optional)

Method

Important Note: This is a recipe for a standard Rice Cooker – please adjust the fluids if cooking in a pan the conventional way.

2. Put 3 cups 0f rinsed Basmati rice into your rice cooker – using the cup provided.

3. Fill up with water to the 3 cup level in the rice cooker.

4. Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.

5. Using the special non-stick spatula or spoon, gently mix it all together.

6. Turn the rice cooker on to the Cook cycle.(This can be kept warm when the cooking cycle has finished for up to 2 hours.).

7. When ready to serve, add the butter & gently mix through.

8. Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.

9. You can also sprinkle some toasted flaked almonds on top if you wish.

I served this topped with my sesame chili and parsley crusted lamb fillet and it was wonderful.

All photos taken by me unless otherwise stated.