Total Time
20mins
Prep 5 mins
Cook 15 mins

A fragrant coloured rice with the delicate distinctive flavour of saffron. if you do not have saffron use turmeric as a substitute. Cheap saffron works but more is needed. Great with any curry.

Ingredients Nutrition

Directions

  1. Warm fat in a large pan. Add cinnamon, cardamon. Fry until fragrant.
  2. Add rice and fry until covered and translucent.
  3. Crush or pound saffron to release flavors.
  4. Meanwhile bring saffron and water/stock in milk pan. When nearly boiling ad to rice. Cover and cook for 12-15 minutes.

Reviews

(2)
Most Helpful

This rice is beautiful on the plate- but really lacks in flavor. At the least, add some salt, if I were to make again, I'd likely add garlic and onions as well.

IngridH July 18, 2008

This was a very mildly flavored rice. I did sub 1t of tumeric for the saffron. The dish has a very pretty yellow color, but needs some tiny something to perk up the flavor a bit. Thank you for sharing your recipe.

Susie D January 22, 2006

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