Skip to content
Saffron rice
INGREDIENTS
- 1.5 CUPS RIPURAJ BASMATI RICE
- 2 TO 3 GENEROUS PINCH OF SAFFRON OR KESAR
- ¾ TSP CARAWAY SEEDS/SHAH JEERA
- 2 GREEN CARDAMOM
- 1 BAY LEAF/TEJ PATTA
- 1 INCH CINNAMON
- 2 CLOVES
- 1 STRAND OF MACE
- 3 OR 3¼ CUPS WATER
- A PINCH OF TURMERIC (OPTIONAL)
- 1.5 TBSP OIL OR GHEE OR UNSALTED BUTTER
- A FEW CORIANDER OR MINT LEAVES AND FEW DRY FRUITS
- FOR GARNISH (OPTIONAL)
- SALT AS REQUIRED
INSTRUCTIONS
- 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 GHEE OR UNSALTED BUTTER IN A DEEP PAN OR POT.
- ADD ALL THE WHOLE SPICES INCLUDING SHAHI JEERA.
- FRY TILL THE OIL BECOMES FRAGRANT.
- ADD SOAKED RICE.
- 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.
- 1STIR.
- 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.
- DO CHECK THE RICE FOR A COUPLE OF TIMES WHEN ITS COOKING.
- ONCE DONE, FLUFF GENTLY WITH A FORK.
- SERVE THE SAFFRON RICE GARNISHED WITH CORIANDER OR MINT LEAVES WITH ANY DAL OR INDIAN CURRY.
