Saffron Buttered Rice
- Basmati rice 2 cups
- Ghee / oil 3 table spoons
- Bay leaf 2 number
- Salt 1 1/2 teaspoons
- Water 4 cups
- Saffron two pinches
Wash the rice in luke warm water, drain water and soak for 20 minutes. Heat the ghee on medium heat, add the bay leaf, sauté for a minute. Add the rice and sauté . Now add the water, saffron and the salt. Boil till almost all the water has evaporated, cover and reduce heat to low and cook for another 10 minutes. The rice should be fluffy. Serve hot.
Nan
- 4 cups All purpose flour
- 1 teaspoon Baking powder
- 1/4th teaspoon Baking soda
- 1 teaspoon of Salt
- 1 Egg, beaten
- 6 Tablespoons plain Yogurt (room temperture)
- 3 Tablespoons Butter or ghee, melted
- About 1 Cup of luke warm milk
Sift flour, baking powder, baking soda and salt together in a bowl.
Stir in the beaten egg, yogurt and 2 tablespoons of the butter or ghee. Gradually stir in enough milk to make a soft dough. Knead well. Cover with a damp cloth and place in a warm place for 2 hours.
Preheat oven to 400 degrees F. Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces.
Roll each piece into a ball then into ovals about 6 to 8 inches long. Grease a baking sheet with oil. Brush both the sides of the rolled out Naan with oil.
Bake for 6 to 10 minutes until puffy and lightly golden brown. The bread puffs slightly, lightly browns on the sides.
