Monday, 24 August 2015

Saffron Rice

Recipe adapted from Veg Recipes of India. The even have a vegan awesome!

Saffron Rice


1.5 cups basmati rice
2 to 3 generous pinch of saffron or kesar
¾ tsp caraway seeds
2 green cardamom
1 bay leaf
1 inch cinnamon
2 cloves
1 strand of mace
3 1/4 cups water
a pinch of turmeric (optional)
1.5 tbsp oil or unsalted vegan butter
a few coriander or mint leaves for garnish (optional)
salt as required


Rinse the rice for 3-4 times in water.
Soak the rice for 20-30 mins in water.
Drain the water and keep the rice aside.
Heat oil or unsalted butter in a deep pan or pot.
Add all the whole spices including caraway and fry till the oil/butter becomes fragrant.
Add soaked rice and stir for 1-2 minutes.
Crush the saffron with your fingers or in a mortar-pestle and add these to the rice.
Add turmeric powder now if you plan to add it and stir in.
Add water along with salt.
Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
Once done, fluff gently with a fork.
Serve the saffron rice garnished with coriander or mint leaves and your favourite Indian dish.

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