The influence of brobdingnagian cultures can be seen in Indian Cuisine. Each part of India signifies the amalagamation of the various footholds of 'foreigners' who ever stepped into Indian soil and wanted to make it their home. Awadhi Cuisine is such. It has an essence of persian, middle eastern - in short a Mughalai touch to it. Born in Lucknow, it boasts of Nawabi touch, of kebabs and pulao's, of korma's and kulchas and also of the bounty of rich spices that goes into making these utterly delicious foods - trumpeting both in sensory as well as lucious variety.
Among such variety is this one called Zafrani Pulao - Basmati rice cooked in a sweet and rich blend of spices and nuts.The preparation calls for minimal ingredients yet the ones chosen to play oranamental are among the pinnacles of Indian cuisine. Saffron - King of Spices, Almonds - King of nuts, Basmati - King of Rice teamed and cooked with ghee play the key role and with such prominent figures, how can a dish go wrong??
Method
1.In a skillet, heat 1 tbsp of ghee and saute rice until fragrant.
2.Along with saffron milk add 2 cups of water and salt, stir and cook
until the rice is cooked.
3.Meanwhile in another pan, add 1 tbsp of ghee and add the sliced onions. Cook for 1-2 min until soft.
4.Add the sugar, let it caramelize for some time, till the onions turn dark reddish brown. Make sure not to burn the Onions though. Remove with slotted spoon and set it aside.
5.In the same pan, toast the nuts till golden.
6.Mix these with the rice - serve warm garnished with mint.
This is my entry to RCI - Awadhi hosted by gal pal Siri.
