Adding saffron really gives a sweet flavour to this rice dish! On the 2nd attempt I omitted the saffron (hehehe the spice is too expensive to use it often) and replaced with a little turmeric powder. Though by adding turmeric powder will also gives a golden yellow hue to the rice, it just lack the unique flavour.
Small quantity of saffron I've on hand, approx 5gm which I am able to use it for 3-4 dishes?
I love cooking basmatic rice in Happy Call Pan!
Ingredient (6 servings)
- 2 cups basmati rice
- 2 pinches saffron threads
- 1 tbsp olive oil
- 1 small onion, chopped
- 3.5 cups chicken stock
- 1 tsp salt
- Rinse basmati rice thoroughly and soak in water for 30 mins. Drain well.
- Soak saffron in 1/4 cup hot water for 5 mins.
- Heat olive oil in a pan, sauté onion for 10mins until slightly caramelized and fragrant.
- Add drained rice and stir fry for one minute. Pour saffron liquid evenly over the grains and mix well.
- Add stock and salt and bring to boil. Cover lid and simmer over low heat for 15-20 mins, or until all the stock is absorbed and the rice is tender.
- Rest rice in pan for 10mins before fluffing it up and serve.
Spiced Chicken Skewers
Ingredient (20 skewers)
- 600gm boneless chicken thighs, cut into 3cm cubes
- 2 tbsp olive oil
- 1 tsp fennel seeds, crushed
- 1/2 tsp ground cumin
- 1 tsp paprika
- 1 garlic clove, crushed
- 2 tsp pomegranate molasses
- 1 tsp salt
- 3/4 tsp black pepper
- 20 wooden skewers, soaked in water prior to threading
- Combine chicken cubes, 1 tbsp oil, spices and seasoning and toss well. Marinate for at least 30mins or overnight.
- Thread about 3 chicken pieces onto each skewers. Heat 1 tbsp oil in a frying pan. Sear the skewers 3-4 mins each (in batches) till golden brown and lightly crisp.