Saffron Rice

"A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226770 on step x step pictures to make this."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by breezermom photo by breezermom
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
55mins
Ingredients:
11
Serves:
4
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ingredients

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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

  1. chia2160
    i made this again, in the rice cooker tonite. it's still better than my favorite indian resteraunt, but with half the butter, half the water and half the time. soooo good
     
  2. Andi Longmeadow Farm
    Perfect saffron rice that was as easy to make as it was to finish eating it. Had none left, and I was so happy! Everyone enjoyed this immensely, so we will be making this often. Love the use of cinnamon sticks here. Made for ZWT 6
     
  3. lynnmckennatx
    Great recipe! Easy to make (my 14 year old son did most of it...) and came out as well as most restaurants! I had no cloves on hand, so excluded that ingredient; no problem. Thanks for sharing!
     
  4. breezermom
    This is very good. It is flavorful, but not so much that the rice overpowers the rest of the meal. DS especially loved it. Thanks for sharing.
     
  5. TexasKelly
    I made this for Easter dinner, and everyone raved. I did have to use a pinch of ground cloves & ground cinnamon as I did not have whole cloves or cinnamon sticks, and it still turned out very well. I did end up with way more than 4 servings. We had 7 people to feed, and there was still a 1/2 of the pot left. I will keep this recipe on hand for sure. Thanks for posting.
     
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