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Tuesday, June 18, 2013

Saffron Rice

IMG_9690 I commonly make saffron rice with various meat dishes. I keep referring to it and putting them in various pictures but never got down to write it’s recipe. It’s super easy to make and at the same time colorful and adds a nice vibrance to the dinner spread.


  • 2 cups of basmati rice washed and soaked in water for 30 minutes
  • 1 tbsp. saffron strands
  • 1/4 cup warm milk
  • 1 tsp. cumin seeds2tbsp. ghee (clarified butter)
  • 1 tsp. sugar
  • Salt to taste


Soak saffron strands in warm milk and keep aside.

In a sauce pan heat butter on medium heat till it melts. Temper with whole cumin seeds. Add drained rice to it and fry until rice begins to absorb ghee and turns opaque. Do not brown the rice.

Add salt, sugar and 4 cups of water and cook till the water is absorbed and rice is done. Pour saffron infused milk over the cooked rice and cover. Let it stand for 10 minutes.

Serve hot with your favorite curry. Some good options are Morich Mutton, Chaap, Rogan Josh

1 comment:

Joshua E. Bourne said...

The label takes a beginning through the Persian word bery (n) which often means- melted prior to preparing.Rice-and-saffron recipe