Nimbu Ka Chaval (Saffron Rice With Lime) - cooking recipe

Ingredients

1/4 teaspoon saffron thread
1 1/4 cups boiling water, divided
4 cups water
2 cups basmati rice, rinsed (any long-grain rice may be used)
2 teaspoons salt, divided
1/4 cup ghee (or butter)
20 whole cashews (unsalted)
1 tablespoon fresh ginger, finely chopped
1 teaspoon black mustard seeds
1 whole clove
1 tablespoon fresh green chili pepper, finely chopped
3 tablespoons fresh coriander, finely chopped (cilantro)
1/2 cup fresh lime juice
1/4 cup freshly grated coconut

Preparation

Preheat oven to 350\u00b0F.
Place saffron in a small bowl and pour 1/4 cup boiling water over it.
Let stand at least 10 minutes.
Meanwhile, bring 4 cups of water to a boil in a heavy saucepan.
Add rice, stirring constantly to keep water at a boil.
Add 1 teaspoon salt.
Cook over moderate heat, uncovered, for 10 minutes.
Drain rice and set aside.
Heat butter or ghee in a heavy 3-4 quart casserole with a tight-fitting lid.
Add cashews, ginger, mustard seeds and clove.
Cook, stirring constantly, until seeds begin to burst, about 1-2 minutes.
Add remaining salt, chili pepper, rice, coriander, lime juice, coconut and remaining boiling water, stirring well.
Sprinkle saffron and the water it soaked in over the top.
Bring to a boil over high heat, stirring occasionally.
Cover pan with aluminum foil.
Place lid on top.
Bake for 25 minutes, or until rice has absorbed all liquid.
Fluff with a fork before serving.