Saffron Rice
Preparation Time: 30 minutes.
Cook Time: 10 minutes.
Total Time: 40 minutes.
No of serving: 6 - 8
Ingredients
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3 tablespoons Ghee or oil
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1 teaspoon caraway seeds (shahi jeera)
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2 to 3 green cardamoms
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2 to 3 generous pinches of LN Gold Saffron (kesar), not a chef's pinch but a pinch of the thumb and index finger.
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1 tej patta (Indian bay leaf)
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1.5 inches cinnamon
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2 to 3 cloves
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1.5 cups basmati rice
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1 pinch turmeric – optional
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3 to 3.25 cups water or as required
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Salt as required
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2 to 3 tablespoons coriander leaves – chopped, or mint leaves for garnish – optional
Method
Prepping And Soaking Rice
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Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.
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Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.
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Gather all the ingredients, measure and set them aside.
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Crush the saffron strands with your fingers and keep them aside.
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Making Saffron Rice
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Heat oil or ghee in a deep pan or pot. Lower the heat.
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Add all the whole spices – caraway seeds, green cardamoms, cinnamon, cloves, tej patta.
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Fry for some seconds until the spices crackle taking care they do not burn.
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Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.
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Add the crushed saffron strands to the rice.
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Add turmeric powder now if you plan to add it. Mix gently.
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Pour water and season with salt according to taste. Taste the water and it should be slightly salty.
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Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
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Do check the rice a couple of times when it is cooking.
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If it looks like the water is simmering off too quickly, add more water 1 tablespoon at a time. Once done, fluff gently with a fork.
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Serve the Saffron Rice garnished with Saffron and coriander leaves.