Saffron Rice

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Bihar's staple food for lunch always consists of rice. Rice can be prepared in several ways - like boiled rice, steamed rice, fried rice, sweet rice etc. Today I want to present rice using saffron. Saffron is the most expensive spice in the world. Its best quality is found in Spain. The delectable flavor gives this rice recipe an exotic touch.

This rice recipe can go well with any mutton or chicken dish. Vegetarians can have it with a nice paneer (cottage cheese) recipe. Children would love to eat it as it is, without adding any side dish. A careful selection of saffron is essential in this recipe. Long grain basmati rice is used for a nice aroma and taste.


Basmati Rice - 1 cup
Saffron Strands (kesar) - 2 tspn
Cardamom whole (Choti Ilaichi) - 4-5 pcs
Cloves (Laung) - 4-5 pcs
Cinnamon Stick (Daal Chini) - 1 inch
Star Anise (Phool Chakari) - 1
Bay Leaf (Tej Patta) - 1
Cashew nuts (Kaju) - 6-7 pcs
Butter - 1 tblspn
Lukewarm milk - 1/2 tspn
Salt - to taste
Water - 2 cups


  • Wash Rice with several changes of water.

  • Soak in 2 cups of water for half an hour.

  • Drain the rice and keep it aside.

  • Soak saffron in Luke warm milk.

  • Heat a non-stick wide-mouth pan.

  • Put butter. Throw in the cloves, cardamom, star anise, bay leaf, cashew nuts and cinnamon stick.

  • Sauté till the aroma of the spices is emitted.

  • Cashews should turn slightly brown.

  • To this, add drained rice.

  • Sauté again, till it turns slight pink.

  • Add to it 2 cups of water.

  • Add Saffron along with the milk.

  • Mix in the salt to taste. Mix gently.

  • Cover and cook on high till water evaporates.

  • Switch off the gas and keep the pan covered for 5 minutes.

  • Transfer to a serving dish.

EDITOR'S NOTE: In case of any left-over Saffron Rice (i.e. not enough to serve even one person), you can try making the adaptation of Singhania's Traditional 'Mishthan'.

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