How to cook Saffron Rice

This Saffron rice recipe yield 4 to 6 servings. It is important to note that you must use Basmati rice to make this dish which is similar to Nasi Briani and Nasi Tomato. Saffron rice has distictive flavor of both Basmati as well as Saffron. Basmati rice is available in at most grocery stores in Singapore.

Ingredients for Saffron Rice

• 4 cups Basmati long-grain rice 
• 1-1/2 teaspoons crushed saffron threads (threads should be almost all bright red)
• 1/2 cup ghee or butter 
• 12 whole cardamom seeds 
• 8 whole cloves 
• 6 cinnamon sticks 
• 2 onion, sliced 
• 6 cups boiling chicken or vegetable broth 
• 2 tsp salt or to taste

How to cook Saffron Rice:

1. Cover Basmati rice with cold water and set aside to soak for 30 minutes. 
2. Soak saffron threads in 3 tablespoons boiling water for 10 minutes.
3. Melt butter in a pot over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. 
4. Stir in onion and saute, stirring occasionally, until golden brown. 
5. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly. 
6. Pour in the boiling broth and stir in the salt and saffron. 
7. Cover pot and reduced heat to low. Let the rice cook and all liquid is absorbed, about 40 minutes. Fluff the rice with a fork before serving.
8. Garnish with fried shallots. Serve rice hot with Ayam Merah, Briani dish or Steak.

Image Credit - Gourmet Forager

How to make Garlic Naan Bread

Naan is a flatbread generally shaped oblong or oval, is perfect for any occasion. Naan bread is easy to make, even for beginners and quick enough that it could be enjoyed on a weeknight for dinner. Enjoy Naan with any curry of your choice.

Ingredients for Naan Bread:
10-12 servings.

1. 1 ½ tablespoon dry yeast (You could also use baking powder if yeast is not available)
2. 1 ½ tablespoon sugar
3. 3/4 cup warm water
4. 3 cups all purpose flour
5. 1 teaspoon salt
6. 6 tablespoon ghee
7. 3 tablespoons plain yogurt or sour cream
8. melted butter for brushing
9. 1 ½ teaspoons minced garlic (optional)

Preparation:

1. Add the active dry yeast and sugar to the warm water and stir till the yeast is dissolved. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
2. In a large mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee and begin to knead for 5-10 minutes until a dough forms.
3. Punch down dough, and knead in garlic. Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
4. Preheat your oven to 200 C/ 400°F for 2 to 3 minutes. Equally divide dough and roll between your palm into 10-12 round ball.
5. Lightly flour the same surface on which you kneaded the dough and  roll oval shape out of dough. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.
6. Cook in oven for 8 minutes or until lightly browned and puffed up.
7. Serve naan hot in a foil-lined basket immediately or store in pantry or freezer.

Note: You can heat naan:

• On the middle rack of a 400°F preheated oven, for 2 to 3 minutes
• On the stovetop in a nonstick frying pan, or on a preheated grill or barbecue, on medium heat for 2 to 3 minutes; sprinkle lightly with water to rehydrate and turn once
• In the microwave.

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Photo Credit Kitchen Mouse