Cumin and Saffron Rice

READY IN: 35mins
Recipe by littlemafia

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.

Top Review by UmmBinat

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 Recipe #410570 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.

Ingredients Nutrition

Directions

  1. Heat oil and fry black cumin seeds for 10 seconds.
  2. Add rice and saute for a few minutes until rice starts to change color and become opaque.
  3. Add water and salt. Bring to a boil, turn down heat and cover.
  4. Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked.
  5. Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed.
  6. Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains.

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