Saffron Rice

Saffron Rice is such a simple recipe that transforms dishes for good to amazing. The subtle flavour yet vibrant colour brings dishes to life. I use chicken stock in this recipe for additional flavour. Using cardamom, cinnamon and cloves adds a far eastern element but is purely optional. A few prawns, sweet peppers and peas makes a superb filling dish the whole family loves. Naturally, this is a side dish but also part of a main dish such as Saffron Risotto

Saffron Rice

Using just a small pinchtransforms rice from tasty to amazing.

4.78 from 40 votes

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Course: Main Dish, Side Dish

Cuisine: Indian

Keyword: Indian, Rice, Saffron

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 People

Calories: 719kcal

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Ingredients

 

• 1/4 tsp saffron
• 550 g long grain rice
• 3 tbsp ghee clarified butter
• 1 tsp cinnamon
• 6 pods cardamom
• 6 whole cloves
• 2 medium onions finely sliced
• 4 cups chicken stock
• 1 tsp salt

Instructions

• In a heavy pan, melt the ghee and add the thinly sliced onions.
• Remove the seeds from the cardamom pods.
• Add the saffron, cinnamon, cardamoms and cloves to the onion and cook gentle for about 4 minutes.
• Add the rice and stir well making sure everything is thoroughly mixed.
• Add the chicken stock and salt.
• Only stir the rice when you have added the chicken stock and not after.
• Reduce the heat to low so the mixture simmers.
• Cover with a lid and cook for around 12 – 15 minutes or until all of the chicken stock has been absorbed.
• Turn off the heat and leave to stand for 5 minutes to quite literally relax.
• Serve as part of a bigger meal.

Nutrition

Calories: 719kcal | Carbohydrates: 126g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 938mg | Potassium: 525mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg