However, I did actually forget to put the saffron in mine, so I guess the title really should read "Fennel and Saffron-free Rice" :-)
You will need:
- 2 cup Basmati Rice (washed and soaked for about 10-15 minutes)
- 1/2 cup finely chopped fennel bulb
- 1/4 cup finely chopped onion
- 2tbsp olive oil
- some spices like (cinamon, cloves, bay leaves, green cardamom, whole black pepper)
Heat oil in a heavy bottom pan and add all the spices and fry them for 1 minute. Now add the fennel and onion and cook untill soften, keep stirring about 4-5 minutes. Add rice and cook for 2-3 minutes on medium heat. Now add enough water and salt in rice to cook, and bring to a boil. Lower the heat to simmer and add soaked saffron.(here i forgot as i had a call from my sis in India). let it simmer untill rice is tender and all the water has been absorbed. Turn of the heat and lay a kitchen towel over the pan and place a lid on top. (at this stage i added a few drops of saffron flavouring essence) After 6-7 minutes fluff the rice.
Served warm with any Raita or curry...
Sending this to Anita's Kitchen event APS-Rice event ...and JFI fennel seeds event at Siri's Corner started by Indira