When Dee from Choos and Chews featured Slow Roasted Saffron Briyani with Butter Cashews on her blog a few months ago, I couldn’t help but bookmarked her recipe. The last time I made Briyani was for Babe_KL Merdeka event, which was 1 year ago!
At the supermarket, my eyes spotted a packet of “mango spiced seasoning” by Pattaks and I instantly thought that it would go well with Briyani. True enough, it did.
I absolutely adore this Briyani recipe. This was also the first time I experimented with saffron-the most expensive spice on earth. It was worth every cent as the rice was fragrant and full of flavour. The butter cashews were a lovely added touch too.
Yum! I think briyani photograph well. Don’t you think?
I hope Dee don’t mind but I have adapted her recipe a little. Do remember to hop over her blog to have a look at her recipe as well.
Dee’s Slow Roasted Saffron Briyani with Butter Cashews (Serves 4)
1 tablespoon of butter
2 cinnamon bark
1 tsp saffron infused with water
1 tsp of tumeric powder
3-4 cardamons (bruised)
1 red onion finely chopped
3-4 tsp of raisins pumped by with hot water
2 cups of basmatic rice
2 cups of chicken stock
1 tsp of butter
1) Melt butter. Saute cinnamon, tumeric powder, cardamons and red onions. Add rice and toss though. Take in the smell! Add raisns and saffron infusion. Mix well with stock. Cover and cook for around 15-20 minutes or so. Open the lid and cook for additional 5 minutes.
2) Meanwhile, melt butter in a small pan. Saute cashew nuts.
Serve with love.