Community Pick
Saffron Rice
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 473.18 ml basmati rice
- 4.92 ml saffron thread
- 44.37 ml boiling water or 44.37 ml chicken broth, plus
- 946.36 ml boiling water or 946.36 ml chicken broth
- 88.74 ml ghee or 88.74 ml butter
- 2 inch cinnamon sticks
- 4 whole cloves
- 236.59 ml finely chopped onion
- 1 minced garlic clove
- 9.85 ml salt
- 1.23 ml ground cardamom
directions
- Place the saffron in a small bowl and cover with 3 tablespoons of boiling water.
- Soak for 10 minutes.
- Meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.
- Add the cinnamon and cloves and stir well.
- Add the onions, garlic and saute for about 2 minutes.
- Add the rice and stir for about 5 minutes.
- Pour in the 4 cups of boiling water or broth, salt, and the cardamom.
- Bring to a boil over high heat.
- Add the saffron and its soaking water.
- Stir gently.
- Cover, reduce heat, and cook for 25 minutes.
- Fluff, remove cloves and cinnamon sticks and serve hot.
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Reviews
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey