Saffron Rice is an aromatic rice infused with saffron flavour, a traditional dish that emerged from the Mughal kitchens in India. There can be so many variations of this dish and I have shown two methods of preparing this rice in my instructions below. One is a lighter version and the other one is made rich with the addition of butter, but both are equally aromatic and fragrant with the scent of saffron.
Ingredients:
1 cup basmati Rice
A pinch of saffron
1 tsp salt or as per taste
4 tbs milk
Instructions:
1. Wash the rice 3 or 4 times or till the water is no longer murky. Then soak the rice for half an hour.
2. Boil at least 2 litres of water in a pot. When the water is boiling put the rice in it. Add 1 tsp of salt or a little more. The water should taste like sea water not too salty. Give it a stir and let it cook.
3. Check the grains to see if they are done. Take one grain of rice and press it between your thumb and index finger. It should be just a little gritty inside but soft outside. So it is time to stop cooking.
4. Drain the rice immediately in a colander.
5. a) Dissolve the saffron threads in a cup of hot water. I crush the threads in a mortar and pestle before adding them to the hot water. To this add a blob of unsalted butter. Let it rest for sometime till the saffron softens and leaves out color. Take a bowl of rice and add the saffron solution to it. Mix well. The rice gets saffron colored. Mix this rice with the rest of the rice. Or you could sprinkle it on top of the white rice as garnish with some toasted nuts.
b) Another method is to crush the saffron in a mortar and pestle with a tablespoon of milk till they soften and dissolve. Add the remaining milk and pour it in the rice pot with the just steamed rice. Throw in some mint leaves and close the lid, leave it to simmer for 2-3 minutes. Then switch off the stove.
6. Serve hot with any curry of your choice. You could serve the Saffron Rice with the following curries below. Enjoy!
White Lamb Korma
Traditional Madrasi Chicken Korma
Green Masala Chicken Khorma
White Chicken Khorma
Smoked Butter Chicken
Butter Chicken, My Style!
White Methi Chicken
Notes:
1. Those of you who want to avoid butter can use the method b.
2. The rice should be al dente before adding the saffron solution and let to steam for 2 minutes so as to make it infused with the aroma of saffron.
3. Adding mint is optional as per taste.
Saffron Rice
Saffron Rice is an aromatic rice infused with saffron flavour, a traditional dish that emerged from the Mughal kitchens in India. There can be so many variations of this dish and I have shown two methods of preparing this rice in my instructions below. One is a lighter version and the other one is made rich with the addition of butter, but both are equally aromatic and fragrant with the scent of saffron.
- ngredients:
- 1 cup basmati Rice
- A pinch of saffron
- 1 tsp salt or as per taste
- 4 tbs milk
- Instructions:
- Wash the rice 3 or 4 times or till the water is no longer murky. Then soak the rice for half an hour.
- Boil at least 2 litres of water in a pot. When the water is boiling put the rice in it. Add 1 tsp of salt or a little more. The water should taste like sea water not too salty. Give it a stir and let it cook.
- Check the grains to see if they are done. Take one grain of rice and press it between your thumb and index finger. It should be just a little gritty inside but soft outside. So it is time to stop cooking.
- Drain the rice immediately in a colander.
- a) Dissolve the saffron threads in a cup of hot water. I crush the threads in a mortar and pestle before adding them to the hot water. To this add a blob of unsalted butter. Let it rest for sometime till the saffron softens and leaves out color. Take a bowl of rice and add the saffron solution to it. Mix well. The rice gets saffron colored. Mix this rice with the rest of the rice. Or you could sprinkle it on top of the white rice as garnish with some toasted nuts.
- Another method is to crush the saffron in a mortar and pestle with a tablespoon of milk till they soften and dissolve. Add the remaining milk and pour it in the rice pot with the just steamed rice. Throw in some mint leaves and close the lid, leave it to simmer for 2-3 minutes. Then switch off the stove.
Serve hot with any curry of your choice. Enjoy!
Recipe Notes
1. Those of you who want to avoid butter can use the method b.
2. The rice should be al dente before adding the saffron solution and let to steam for 2 minutes so as to make it infused with the aroma of saffron. 3. Adding mint is optional as per taste.
Saffron is such a great spice and with rice it adds a lovely flavor. I did not know any of the two methods, so thank you, we're going to add it to our rice dishes!
Thanks Nicolette. I am sure you'll enjoy the aroma filling the air in your house when you make this rice and you will remember me. Lol!