Ingredients
16
16 servings
- •¼ teaspoon saffron threads or ground turmeric
- •6 cups boiling water
- •½ cup vegetable shortening
- •2 medium onions, chopped
- •2 (1 inch) pieces cinnamon stick
- •4 whole cloves
- •1 teaspoon ground ginger
- •2 tablespoons ground cumin
- •1 teaspoon garlic powder
- •10 cardamom seeds
- •4 ½ cups long-grain white rice
- •1 cup plain yogurt
- •2 teaspoons salt
Instructions
- Place saffron threads into boiling water, set aside to steep.
- Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
- Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.
Nutritional Facts
Per 16 servings
- Calories: 267
- Carbohydrate: 45g
- Fat: 7g
- Fiber: 1g
- Protein: 5g
- Sugar: 2g
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