Indian saffron rice

    (137)
    25 min

    An Indian recipe for yellow saffron rice. Steep the saffron in hot water ahead fo time for best results. Then use as part of the liquid in the recipe.


    130 people made this

    Ingredients
    Serves: 6 

    • 1/8 teaspoon powdered saffron
    • 500ml boiling water, divided
    • 30g butter
    • 200g uncooked basmati rice, not rinsed
    • 1 teaspoon salt

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Steep the saffron in 125ml boiling water.
    2. In a frying pan that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
    3. Quickly pour in the remaining boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.

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    Reviews & ratings
    Average global rating:
    (137)

    Reviews in English (102)

    by
    167

    I used Basmati rice, replaced the water with chicken stock and added a cinnamon stick. I first heated about a 1/4 cup of stock with the saffron in the microwave for about 2 mins. Let it set for about 5 mins. Added everything to my rice cooker and let stand on "warm" for about 1/2 hour. This allowed the flavors to really settle in before turning on to cook. Rice came out bright and colorful. At the end added some frozen peas/carrots that had been defrosted in the microwave.  -  30 Jan 2008  (Review from Allrecipes US | Canada)

    by
    155

    Good recipe, but unnecessarily complicated. The saffron does not need to be steeped separately, nor does the water have to be boiling in order to turn out perfectly cooked and fluffy rice. I used saffron threads to taste, and chicken broth rather than water. This is a perfect, pretty and understated rice side dish to complement spicier meats or main dishes.  -  31 Jul 2008  (Review from Allrecipes US | Canada)

    by
    133

    Like several others, I used saffron threads instead of powder. I steeped the saffron in 1/2c room temp. white wine. I used chicken bullion (veg. stock would also be a good substitute) for the remaining 1 1/2c liquid. Both these additions added a good amount of flavor to the rice.  -  01 Nov 2006  (Review from Allrecipes US | Canada)

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