Prep 5 mins
Cook 30 mins
From sallybernstein.com. Zaffrani Chaval is its original Indian name. This is the standard rice Lachu serves at Ajanta. It would serve nicely as a side dish to non-Indian dishes as well.
- Heat oil and fry black cumin seeds for 10 seconds.
- Add rice and saute for a few minutes until rice starts to change color and become opaque.
- Add water and salt. Bring to a boil, turn down heat and cover.
- Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked.
- Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed.
- Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains.
The outcome was quite good although I changed the recipe a bit. I used regular cumin seeds as I didn't have black cumin seeds. Saying that I also cut down on the amount because I didn't realise I have to buy more and only had a little bit. I used part homemade chicken broth to add more flavour to the rice and sea salt for the salt. I did find that the rice didn't get marbled much because I didn't relise the instruction to add the saffron to the water in the ingredients list until I was already cooking the rice. It needs to sit in water for more than the time it takes to cook rice. I served this with Indian Yogurt Marinade on chicken and a raita and fresh salad for a good meal. I might make this again with more cumin seeds if I am making an Indian meal because in general I don't like whole cumin seeds in rice. Made for ZWT6 Asian region for my team, The Ya Ya Cookerhood.
I made this delicious rice as part of an Indian banquet. Everyone loved it. I followed the recipe exactly. Thanks for posting.
The toasted cumin gave the rice great flavor! I didn't have black cumin seeds so used regular. I also used brown basmati rice, so took a little longer to cook. Thanks for a tasty side dish! Made for PRMR game.