Saffron threads - 1/4 tsp
Hot water - 1/4 cup
Virgin olive oil - 2 tbsp
Yellow onion - 3/4 cup minced
White basmati rice - 2 cups
Chicken stock or vegetable stock - 3 cups
Salt - 3/4 tsp
- Take one half of the 1/4 tsp saffron threads and grind it to a fine powder. Then add 1/4 cup of hot water to the blender. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add oil to the inner cooking pot and let it heat a bit. Add onion and saute till onions turn translucent.
- Next add the rice to the pot and sauté for one minute, mixing the rice together with the cooked onion
- Pour the yellow saffron liquid evenly across the top of the rice.
- Add chicken or vegetable stock and salt to the pot. Bring to a boil, stir. Press cancel.
- Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
- Press the ‘Manual’ pre-set menu button in the ROBOCOOK and set timer for 20 mins. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
- After Pre-Cooking is done the cooking countdown will appear and starts down from 20 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
- Now TWIST and Open the cooker. Give a good stir. Add yellow onions on top. Switch to Keep warm or Off mode.
- Serve the Labanese saffron rice with some starter.