Asian Boil Indian Rice Spice Stock Vegetables

Saffron Rice

Saffron Rice
Written by Guest

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

Saffron Rice

Using just a small pinchtransforms rice from tasty to amazing.
4.78 from 40 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish, Side Dish
Cuisine: Indian
Keyword: Indian, Rice, Saffron
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 People
Calories: 719kcal



  • 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.


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