番紅花飯 Saffron Rice

17 Feb

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乾煎咖喱雞

番紅花 (saffron)價如[黃金],是香料中最昴貴的一種。番紅花可供作香料使用,更可用作為增添食物色澤,它擁有特殊的芳香,所以世界各地的名菜,如西班牙海鮮飯(paella)、法國海鮮湯、義大利茄汁牛肉燴飯和英國番紅花麵包等,它都是不可或缺的香料。而我今次介紹這一款是印度的番紅花飯,它可單獨食用也可用來配搭咖喱供食。

準備時間 : 5 分鐘

烹調時間 : 30 分鐘

材料 :

印度米 2 杯 (量米杯)  basmati rice  350 g

上湯 1 杯 (量米杯) 175 ml

水份 1 杯 (量米杯) 175 ml

蕃紅花 (Saffron) 0 . 5 茶匙

洋蔥 1/2 個(切粒)

牛油 2 湯匙

蕃茄 1 個(去籽切粒)

蒜蓉 3 茶匙

葡萄乾 (Dried currants) 適量

杏仁角 (slivered almonds) 適量

做法

  1. 洗淨米,連同水份、上湯、saffron浸泡米 20 分鐘。
  2. 鑊下油少許慢火爆香洋蔥、蒜茸,連同米、水份、上湯、saffron一同放入電飯煲,將飯煲至熟。
  3. 用牛油快炒蕃茄粒至熱離火,連同葡萄乾、杏仁角、與飯拌勻,即可供食。

Preparation: 10 minutes

cooking: 30 minutes

Ingredients

350 g basmati rice

175 ml chicken stock

175 ml water

0 . 5 tsp saffron

1/2 onion, chopped

2 tbsp butter

1 tomato, seeds removed then diced

3 tsp garlic, finely chopped

Dried currants

Slivered almonds

Method

  1. Wash the rice, then soak saffron and rice  in water with chicken stock  for 20 minutes.
  2. Heat oil, pan-fry onion and garlic for about 1 minute, then add to the rice, saffron and liquid from step 1 and cook with rice cooker.
  3. Heat butter in wok, add tomato and stir quickly, then remove from heat.
  4. Gently toss the rice, tomato, currants and almonds together at the table before serve.
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One Response to “番紅花飯 Saffron Rice”

  1. H&CL February 18, 2013 at 7:47 AM #

    something unusual and very healthy

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