Saffron Rice
The royal accompaniment — perfect with a Rogan Josh or a Dal Makhani. A fragrant rice with saffron and whole spices.
35 min
Preparation
15 min
Cooking
10 min
Rest
4
Servings
Intermediate
Difficulty
Ingredients
- Basmati rice, washed and soaked 30 minutes: 2 cups (400g)
- Saffron strands: 1/2 teaspoon
- Warm milk: 1/2 cup
- Fennel seeds (saunf): 1.5 teaspoons
-
Cinnamon sticks: 1 to 2
-
Cloves: 3 to 4
- Ghee or neutral oil: 2 tablespoons
- Water: 3.75 cups
- Salt: 1 teaspoon
Instructions
-
1
Infuse the saffron — crush the strands and soak them in warm milk.
-
2
Let the spices sing — heat the ghee, add cinnamon sticks and cloves, then the fennel seeds (10 seconds only!).
-
3
Toast the rice — add the drained rice, stir for 2-3 minutes until the grains become translucent.
-
4
Pour in the water and salt. Bring to a boil then reduce to the lowest heat. Cover tightly, cook for 12 minutes.
-
5
Pour the saffron milk in a spiral over the surface without stirring. Replace the lid, let rest off the heat for 5-10 minutes.
-
6
Gently fluff with a fork. You will get a beautiful contrast of white and saffron-yellow grains.
Tips
Remove the cinnamon sticks and cloves before serving. Place a tea towel under the lid for a hermetic seal.
Accompaniments
This dish will combine well with the following products.
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