Indian Saffron Rice Recipe

Rice tastes better with Indian saffron, which is richer and darker in red-orange. Always steep saffron in hot water before adding it to the recipe. Indian-style recipe.


-2cups basmati rice 1teaspoon saffron thread 3tablespoons boiling water or 3 tablespoons chicken broth, plu 4cups boiling water or 4 cups chicken broth 6tablespoons ghee or 6 tablespoons butter 2inches cinnamon sticks 4whole cloves 1cup finely chopped onion 1minced garlic clove 2teaspoons salt 1⁄4teaspoon ground cardamom


Put the saffron in a small bowl and add 3 tablespoons of hot water on top of it.

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Take a 10-minute soak. At the same time, melt the butter in a big stockpot that holds 3 or 4 quarts over medium heat.

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Mix the cinnamon and cloves in well. Place the garlic and onions in the pan and cook for two minutes.

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After you add the rice, stir it for five minutes. Add the cardamom, 4 cups of hot water or broth, and stir to mix. On high heat, bring to a boil.

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Put in the saffron and the water it was soaking in.Stir slowly. Put a lid on top, lower the heat, and cook for 25 minutes.

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Take out the cinnamon sticks and cloves, fluff it up, and serve it hot.

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154Calories 4gFat 26gCarbs 3gProtein 

See Also

Air Fryer Pakoras Recipe