One pan spiced saffron rice with broccolini
Yeung Man Cooking · ♥ 3.3K likes · 87.2K views · 21 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Rinse and drain the long grain rice two to three times to get rid of the excess starch.
Gochujang sauce and assembling the bowl
- 1 cup long grain rice
- 100 g broccolini
- 1 whole onion
- 4 pieces garlic
Finely chop the broccolini, onion and garlic.
- cardamom pods
- cinnamon stick
- 2 tsp sesame seeds
Saute pan over medium heat: lightly crush the cardamom pods and add them with the cinnamon stick and the sesame seeds, toast two to three minutes and set aside.
- 2 tbsp chili oil
Return the pan to medium heat with the chili oil and saute the onions three to four minutes.
Add the garlic and the toasted spices and saute a couple of minutes, then the broccolini for a couple of minutes.
Add the cumin, cayenne, sweet paprika and a generous pinch of salt and saute another couple of minutes.
- ½ tsp cumin
- ½ tsp cayenne pepper
- 1 tsp sweet paprika
- salt
- 1½ cups water
- saffron
Add the water and a generous pinch of saffron, stir well, turn the heat up and bring to a boil.
When the water begins to bubble, turn the heat to medium low, cover and cook 15 minutes.
- 2 sticks green onion
Remove the cinnamon stick, add the finely chopped green onion and gently fluff the rice while mixing it through.