It's All American Food: The Best Recipes for More than 400 New American Classics
Fragrant Indian Rice Pilaf with Saffron and Curry Leaves
Page 231
Cuisine: Indian | Course Type: Sides
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A nice texture and very pretty yellow color with darker bits of saffron threads throughout. I adapted for using in a rice cooker (which is easy, since you just dump all the ingredients together and then cook), which was better for me because I am totally unable to make good rice on my own. Sadly, couldn't find curry leaves out here in the middle of nowhere, but the substitution of bay leaves seemed to work very well and since I don't know the difference, I didn't miss them.
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