Saffron Rice Recipe | Saffron Rice Pilaf
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 cup rice
- 1 ¾ cup water or vegetable or chicken broth
- Few walnuts or cashews (optional)
- ¼ tsp good quality saffron (about 1 to 1.25 grams)
- 1 bay leaf (optional)
- 3 cloves (optional)
- 1 big strand of mace (optional)
- ½ tsp pepper corn
- 4 green cardamoms
- 1 tbsp lemon juice (optional)
- Salt to taste
seasoning
- 1 to 2 tbsp. butter or ghee or olive oil
- 2 green chilies (optional) (de seeded and slit)
- ½ cup of chopped vegetables or 2 boiled eggs (optional)
- Pinch of coarsely crushed pepper
How to make the recipe
- Add bay leaf, mace, pepper corn, cardamom, crushed saffron, salt to broth and bring it to a boil.
- Add soaked rice and nuts, mix and allow to cook. You can use the nuts to season as well, if you don’t like to cook them.
- Add lemon juice, mix well.
- When there is very little water left, cover and cook on a very low flame till it is fully done.
- Heat butter or ghee in a pan, fry the eggs and chilies for 1 to 2 mins, and add crushed pepper. If you wish you can add nuts at this time and fry them till roasted.
- Transfer the rice and to the pan, Fry on a high flame for 1 to 2 mins.
- Best served when saffron rice is hot or warm.
