Saffron Rice

We are a family of rice lovers. Dinners on most nights is either a curry with plain boiled rice or the more elaborate Biryani or Pulao (Pilaf). Since we eat rice so often, I am always on the search for new and delicious rice recipes.

This Saffron rice recipe easy to make and extremely flavorful and aromatic. It works really well with grilled meat and roast dinners. I always pair this mild delicious rice with my Chicken Mandi.


  • Basmati Rice – 2½ cups
  • Oil – 1½ tbsp
  • Onion – 1; chopped
  • Green cardamom – 3
  • Whole cloves – 2
  • Whole cinnamon – 2 inch slice
  • Bay leaves – 3
  • Green chillies – 2
  • Whole black peppercorns – 1 tsp
  • Turmeric powder – ¼ tsp
  • Saffron strands – 1 tsp soaked in ¼ cup water
  • Salt – to taste
  • Chicken stock – 3½ cups


Soak saffron strands in warm water for at least 30 minutes. Wash and soak Basmati rice in water for 15-20 minutes.

In the mean time heat oil in a pan and saute onions till translucent. Add cardamom, cloves, cinnamon, bay leaves, green chillies, peppercorns and turmeric to the onions and saute till the spices are fragrant. Pour in chicken stock and soaked saffron and bring this mixture to a boil.

Once the chicken stock is at a roaring boil add in the soaked rice. Cook on high heat until almost all the water (leave behind around 1/4 cup of water) has evaporated and you can see bubbles on the surface of the rice (see picture below). Switch heat to low and cover the rice pot with a secure lid. Let the rice steam for 10-15 minutes on low heat or until all the water has been absorbed. Mix rice with a flat spoon and carefully transfer onto a serving platter. Serve hot with grilled meat or Chicken Mandi.

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