Saffron Rice

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photo by lazyme photo by lazyme
photo by lazyme
photo by lazyme photo by lazyme
Ready In:
20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes.
  • Add rice and fry for 2 - 3 minutes more.
  • Stir in salt, chicken stock and saffron.
  • Cover and bring to a boil.
  • Reduce heat to low and cook for 10 minutes.
  • Remove from heat.
  • After 5 minutes, fluff with fork.

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Reviews

  1. This is fantastic, and so quick & easy! I too used basmati rice, oil (not butter) and veg stock, to make it vegan. Very nice with fresh diced tomatoes.
     
  2. A delicious rice made for ZWT3. We used basmati rice and loved the blend of spices in this simple side dish. Thanks Rita.
     
  3. Sorry...but I didn't like it. Too much cumin, and not that great in taste.
     
  4. I made 3 servings of this for lunch today. I used oil instead of butter and vegetable stock instead of chicken stock. This rice is great served with yogurt. Tastes wonder(flavour)ful! Thanks Zaar, your the BEST!:)
     
  5. I served this with Chef Carol Bullock's Eggplant Bharta.
     
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Tweaks

  1. I made 3 servings of this for lunch today. I used oil instead of butter and vegetable stock instead of chicken stock. This rice is great served with yogurt. Tastes wonder(flavour)ful! Thanks Zaar, your the BEST!:)
     

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