Saffron Rice
I have two jars of garam masala in my spice cabinet, but there are many more versions of this Indian spice blend. One of mine is quite aromatic and has a good amount of cayenne that gives it a real jolt. The other is mild, which I use with my children’s tender taste buds in mind.
For this shrimp dish, I chose the milder blend. It was wonderful, though I’m sure that it would have been great with the spicier one. So try different mixes, and go with your tastes.
Here, sweet chutney enhances and balances the flavors, no matter how spicy you go. Serve this with Saffron Rice.
Heat a small saucepan over medium-high heat. Add the oil and garlic. Stir for 10 seconds. Add the rice. Stir for 1 minute. Add the water, stock, saffron and salt. Bring to a boil. Reduce to a simmer, cover, and cook the rice until all the water is absorbed and the rice is tender to the bite, about 18 minutes.
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