Friday, September 28, 2012

Saffron Rice


2 cups Basmati Rice
( washed and soaked in water for 30 minutes)
1 pinch Saffron threads 
(soaked in 1/2 Cup of hot water)
1 tbsp Caraway seeds/Shah Zeera
4 Green Cardamoms
2 Cinnamon sticks
2 tbsp  Ghee /Butter
Salt to Taste

Method For Preparing

 Wash and drain the rice.
 In a large non-stick saucepan/Khadai  melt the butter/Ghee over medium-high heat.
Add rice stir constantly, until rice is absorb the butter/Ghee and lightly glossy.
Pour in water along with saffron water, cloves, cardamom, cinnamon, caraway seeds and salt.
let it come to a boil.

Then Cover the vessel properly with aluminium foil  so that no steams can escape so the nice steam has formed inside.

Allow to cook in low heat for 15 minutes,

untill the liquid is absorbed, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. 
Let the dish rest for 15-30 minutes.
Sever it Hot and Enjoy It.


  1. Hi Roha,

    Thanks for stopping by. have a beautiful blog...I am really looking forward to taking out time and going through every recipe you have. I love hyderabadi food and an am absolute fanatic for the authentic stuff....and finding your blog to have soooo many of them made me literally jump with joy :) The saffron rice looks vibrant and the chicken tikka below has excited me even more(sorry I said that on this post...hehehe) I'll try to do a dish for the event, definitely. Will be back soon. One suggestion- it will be great if you could turn of the captcha for comments and just moderate them....i know, a lot of us bloggers hate ' coz half the time we cant figure out wats written there :) Thanks n Cheers!!

  2. Loved the beautiful color of rice,fragrant & flavorful!!

  3. yummy rice recipe..will surely try..
    m following u..I will b glad if you follow back..


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