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Saffron Rice
Using just a small pinchtransforms rice from tasty to amazing.
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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:
719
kcal
Cook Mode
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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:
719
kcal
|
Carbohydrates:
126
g
|
Protein:
17
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
938
mg
|
Potassium:
525
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
12
IU
|
Vitamin C:
5
mg
|
Calcium:
79
mg
|
Iron:
2
mg