Name: Indian Rice
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 30 g unsalted butter; 60 g onion; 185 g rice; 360 ml chicken stock; 30 g golden raisins; 3 g lemon zest; 1 bay leaf; 1 g saffron; 1 ml tabasco sauce; 2 g salt; 1 g black pepper

Equipment

Heavy saucepan with tight-fitting lid

or Dutch oven

Wooden spoon

or Silicone spatula

Ingredients

4 servings

Main

30 g unsalted butter
60 g onion, finely chopped
185 g rice, parboiled
360 ml chicken stock
30 g golden raisins
3 g lemon zest, grated
1 bay leaf
1 g saffron, stems
1 ml tabasco sauce
2 g salt, to taste
1 g black pepper, freshly ground, to taste

Nutrition (per serving)

285

Calories

Protein

48g

Carbs

Fat

Fiber

Sugar

330mg

Sodium

Method

Melt 15g of butter in a heavy saucepan over medium heat (approx 160°C/320°F).

Add the 60g of finely chopped onions to the pan and cook, stirring frequently, until they become soft and translucent.

Look for: Onions are translucentFeel: Onions are soft

Incorporate the 185g of parboiled rice into the pan and stir for 30 seconds to lightly toast the grains.

Pour in 360ml chicken stock. Add 30g raisins, 3g lemon zest, 1 bay leaf, 1g saffron, 1ml Tabasco, salt, and pepper. Stir and bring the liquid to a boil (100°C/212°F).

Cover the saucepan with a tight lid, reduce the heat to low (approx 85°C/185°F), and simmer for 17 minutes.

17m

Remove the lid and discard the bay leaf. Add the remaining 15g of butter and stir gently to fluff the rice before serving.

Chef's Notes

For optimal flavor, bloom the saffron threads in a tablespoon of warm chicken stock for 5-10 minutes before adding them to the pan. This ensures the color and aroma are evenly distributed.
Using parboiled rice is key here, as it's less likely to become mushy, providing a pleasant texture. If using regular long-grain rice, you might need to adjust the liquid ratio and cooking time.
Don't overcrowd the saucepan. A slightly wider pan allows for even cooking and prevents the rice from steaming excessively, leading to a fluffier result.
Taste and adjust seasoning (salt, pepper, and even a tiny pinch of sugar if the raisins are not sweet enough) just before serving. The residual heat will help meld the flavors.
For an extra layer of flavor and aroma, consider adding a pinch of ground cardamom or a few cloves along with the bay leaf during the simmering stage.