Prep 30 mins
Cook 38 mins
Use Emirati Style Yellow Chicken Stock for the chicken stock to be authentic. It includes turmeric to make the rice yellow. Modified from http://emiraticankitchen.wordpress.com.
- 1 cup white basmati rice
- 1 pinch saffron
- 4 -5 cups chicken stock, with a little water added if need be (Please use Emirati Style Yellow Chicken Stock to be authentic It includes turmeric to make the rice yellow)
- oil, to grease pan
- Gently wash the rice in three changes of water. Let the rice soak in water for at least 30 minutes.
- Preheat oven to 250°F.
- Put stock into a large pot with saffron.
- Bring to a boil.
- Drain the rice and add to the boiling stock. Stir once or twice very gently.
- Let boil for 8 minutes and strain the rice.
- Put rice in a greased pan and cover with aluminum foil and place in the oven 30 minutes or until ready to eat up to 1 hour 1/2.
- You may use the remaining stock in Recipe #388925.
Delicious way to make rice! I used Emirati Style Yellow Chicken Stock for the stock, which gives the rice this extraordinary flavour. Thanks for sharing!<br/>Made for Exploring UAE in the N*A*M*E Forum.
Comfort food yummy good! I did make with water not stock. After cooking 8 minutes I added 1/4 cup hot water with saffron(skipping the chicken stock). Then mixed it in to the cooked rice. I also added one small diced cooked carrot for color.
Thanks for the delish eats!
I had homemade chicken stock (from making saleek) on hand from two days previous and used it to prepare this rice. While the rice soaked I made the stock using your recipe: #418911. Finely minced carrot and celery and threw it into the stock and rice. The mixture boiled for 5 minutes and by that time all liquid had evaporated and rice was cooked. The rice was transferred to an oiled casserole dish and kept warm at 275 degrees. I made a mistake and added two teaspoons of turmeric and not two tablespoons. I couldn't taste the loomi and next time I think I would still use two teaspoons or perhaps a little less turmeric but increase the loomi. We'll use the leftovers for dinner tonight and in wraps tomorrow for easy sandwiches. Served with meatballs. Reviewed for Ramadan Tag.