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Saffron Rice Recipe

Saffron Rice is a rich aromatic one pot rice dish made with basmati rice, saffron, aromatic spices, ghee, cashews and raisins. Every spoon feels light, slightly rich and very comforting. Saffron which is one of the worlds expensive spice flavours the rice and makes it so aromatic and not over powering. It has soft fluffy rice and flavour that makes the aroma fill kitchen.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings4
AuthorSharmilee J

Ingredients

  • 1 cup basmati rice
  • 2 cups water
  • ¼ teaspoon saffron
  • 2 tablespoon milk
  • 2 tablespoon ghee
  • 25 cashews
  • 30 raisins
  • one 1 inch cinnamon
  • 2 cloves
  • 2 cardamom
  • ½ mace
  • 1 bay leaf
  • 1 star anise
  • ½ teaspoon cumin seeds or shahi jeera

Instructions

  • Rinse 1 cup basmati rice in water at least for 3-4 times. Then soak in water for 30 minutes.
  • Soak ¼ teaspoon saffron in 2 tablespoon milk, rest for few minutes and set aside.
  • Heat 2 tablespoon ghee in a pot. Add around 25 cashews, fry until golden brown. Remove and set aside.
  • Add around 30 raisins, fry until nicely bubbles up and turns golden brown, Remove and set aside.
  • Now in the same pot add one 1 inch cinnamon, 2 cloves, 2 cardamom, ½ mace, 1 bay leaf, 1 star anise and ½ teaspoon cumin seeds or shahi jeera. Let it splutter then give a quick saute.
  • Add 2 cups water and let it boil.
  • Drain water from rice.
  • Add drained rice.
  • Give a quick mix. Let it come to a boil.
  • Cook covered until water is absorbed it may take around 10-12 minutes.
  • When almost all liquid is absorbed, add saffron milk, fried cashews and raisins.
  • Cook covered for 5 minutes and switch off.
  • After 5 minutes you can see the rice is pointing upwards which shows it is cooked perfectly.
  • Fluff it gently.
  • Serve hot!

Video

Notes

  • Soaking – I soak basmati rice 30 minutes before cooking. It helps grains cook long and stay separate without breaking. 
  • Saffron Milk – I always soak saffron in warm milk early. It gives better colour and stronger aroma when mixed later. 
  • Frying Nuts – I fry cashews and raisins separately in ghee. It keeps them crisp and not burnt. 
  • Spice Tempering – I add whole spices into hot ghee first. It builds strong base flavour for the rice. 
  • Water Control – You can adjust water little based on rice quality. Less water keeps rice fluffy and non sticky. 
  • Resting Time – I just leave rice covered for few minutes after cooking, it settles the grains and improves texture. 
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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