Lunchbreak: Sweet saffron Diwali rice, prepared by Anupy Singla

Anupy Singla

www.indianasapplepie.com/
To purchase a copy of the book:

Indian for Everyone: The Home Cook's Guide to Traditional Favorites

Event:
Scotch & Kabobs with Anupy Singla
November 5
5:00 p.m. - 7:30 p.m.
Read It & Eat
2142 N. Halsted Street
Chicago

To register and purchase tickets for the event:

www.eventbrite.com/

Sweet Saffron Diwali Rice
Makes 8-10 servings

Ingredients:
2 Tablespoons milk or milk alternative
3 large pinches saffron
1 cup basmati rice, washed
4 1/2 cups water, divided
2 Tablespoons ghee or oil (grapeseed or vegetable)
2 cinnamon sticks
8 cloves, slightly crushed
8 green cardamom pods, slightly crushed
1/3 cup yellow raisin or other dry fruit (cranberry or cherries)
12 raw almonds, thinly sliced
12 raw cashews, roughly chopped
1 cup sugar
1/2 teaspoon green cardamom powder or chai masala (optional)

Directions:
Put the saffron strands in the milk and set aside to dissolve. Soak rice in ample water about 20 minutes. Boil rice in 4 cups of water over medium-high heat until al dente. This will take about 7 minutes. Carefully drain the rice in a colander and set aside. It’s important the rice not be mushy, so be careful not to overcook it. In a medium pot, heat the ghee. Add cinnamon, cloves, and cardamom pods. Cook about 40 seconds until fragrant. Add the raisins and nuts. Cook another 40 seconds to a minute. Add sugar. Mix well and cook another 40 seconds. Add 1/2 cup water, saffron-milk mixture, and cardamom powder if using. Mix well and simmer over low heat about 2 minutes until the sugar dissolves completely. Add the cooked rice to this mixture and mix well. It will look a little watery, but not to worry. Cook 2 minutes, turn the heat down, and put the lid on the pot. Cook 7-8 minutes until the rice absorbs most of the moisture. Mix in between. Turn the heat off, keep the lid on the pot, and let the mixture sit for another 5 minutes so the rice really absorbs all the flavors. Dole into small bowls and enjoy warm or cold. Leave the whole spices in for decoration or take out before serving – the cinnamon sticks, cardamom pods, and cloves. If you miss a few cloves or cardamom pods not to worry – they are perfectly fine to eat.