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    You are in: Home / Recipes / Cumin and Saffron Rice Recipe
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    Cumin and Saffron Rice

    Cumin and Saffron Rice. Photo by Sharon123

    1/1 Photo of Cumin and Saffron Rice

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    littlemafia's Note:

    From 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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on May 26, 2010


      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.

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    • on May 24, 2010


      I made this delicious rice as part of an Indian banquet. Everyone loved it. I followed the recipe exactly. Thanks for posting.

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    • on March 15, 2010


      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.

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    Nutritional Facts for Cumin and Saffron Rice

    Serving Size: 1 (252 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 289.6
    Calories from Fat 50
    Total Fat 5.6 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 590.6 mg
    Total Carbohydrate 53.8 g
    Dietary Fiber 2.4 g
    Sugars 0.6 g
    Protein 5.6 g

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