SAFFRON RICE

Ingredients

• 1 tbsp water
• 1-pinch saffron
• 1 ½ cups basmati rice
• 3 tbsp ghee
• 7 bits of cinnamon bark
• 4 bay leaves
• 7 whole cloves
• ½ tsp salt
• 7 whole cardamom pods
• 4 cups of hot water

Method –

Soak the saffron in the 1 tbsp water for at least 15 minutes. Wash and rinse the rice twice. Drain. Heat a pot over medium heat and add the ghee. Then add the bay leaves, cloves, salt, cinnamon and cardamom and mix well for a minute. Make fire flame low, add the rice and sauté in the spices for about 3 minutes. Pour in the hot water and the soaked saffron and bring to a gentle boil. Boil uncovered for 5m minutes. Then turn down the heat to medium and partially cover. Continue boiling gently for another 5 minutes, stirring once or twice just only to prevent it getting burnt. Turn the heat to now low, fully cover and simmer until tender, about 10 minutes.

Medicinal value –

Saffron is sweet, astringent, and bitter to taste, heating with a sweet vipaka (the end product after digestion). It is balancing for all the doshas, easy to digest and good for allergic condition especially food allergy. This founds to be very effective for migraine type headache. It can be effective in revitalizing the blood, circulation and the female reproductive system.

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