Indian Saffron Rice

    (137)
    25 mins

    Indian saffron is a darker red-orange colour than the Spanish or Italian, and gives a better flavour to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.


    123 people made this

    Ingredients
    Serves: 6 

    • 1/8 teaspoon powdered saffron
    • 2 cups (500ml) boiling water, divided
    • 2 tablespoons butter
    • 1 cup uncooked long-grain white rice, not rinsed
    • 1 teaspoon salt

    Directions
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Steep the saffron in 1/2 cup (125ml) boiling water.
    2. In a heavy based frying pan that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt and cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque but not brown.
    3. Quickly add the remaining 1 1/2 cups (375ml) boiling water, along with the saffron water. Cover immediately, reduce heat to low, and cook for 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
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    Reviews and ratings
    Global ratings:
    (137)

    Reviews in English (102)

    by
    167

    I used Basmati rice, replaced the water with chicken stock and added a cinnamon stick. I first heated about a 1/4 cup of stock with the saffron in the microwave for about 2 mins. Let it set for about 5 mins. Added everything to my rice cooker and let stand on "warm" for about 1/2 hour. This allowed the flavors to really settle in before turning on to cook. Rice came out bright and colorful. At the end added some frozen peas/carrots that had been defrosted in the microwave.  -  30 Jan 2008  (Review from Allrecipes US | Canada)

    by
    155

    Good recipe, but unnecessarily complicated. The saffron does not need to be steeped separately, nor does the water have to be boiling in order to turn out perfectly cooked and fluffy rice. I used saffron threads to taste, and chicken broth rather than water. This is a perfect, pretty and understated rice side dish to complement spicier meats or main dishes.  -  31 Jul 2008  (Review from Allrecipes US | Canada)

    by
    133

    Like several others, I used saffron threads instead of powder. I steeped the saffron in 1/2c room temp. white wine. I used chicken bullion (veg. stock would also be a good substitute) for the remaining 1 1/2c liquid. Both these additions added a good amount of flavor to the rice.  -  01 Nov 2006  (Review from Allrecipes US | Canada)

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