Are you bored of serving the same old Jeera Fried Rice or Plain rice along with the yummy curries/gravies you make? At-least I am! It’s always either this or some vegetable Pulav/Biryani. I am in search of different colorful rice varieties which I can serve my guests and wow them. So I decided to do something about it. We had invited some friends over for dinner yesterday. My menu was set. I was making Baked Parmesan Garlic Potato Fingers for starters, Veg Kolhapuri as main course and Falooda for dessert. The only thing not decided was Rice. Since Veg Kolhapuri is a spicy gravy I wanted to keep the rice mildly flavored. On an earlier occasion, I had made Sesame flavored Rice which had turned out to be very good, however this time I wanted to try something else. In a restaurant back in Mumbai, I had once had Saffron Rice as part of their buffet. I didn’t have the exact recipe, but decided to make it my way.
The spread looks good isn’t it? Let me show you how the Saffron Rice is made.
In a pan, warm the ghee and fry the whole garam masala like bay leaf, cloves, cinnamon stick and peppercorns. Add the rice. Mix. Now add the saffron milk, garlic powder and turmeric powder. Mix it all well and saute for another minute till the rice gets coated and turns yellow.
Transfer the rice along with double the quantity of water and little salt to a rice cooker. I prefer to cook the rice in a rice cooker. Its easy, quick and doesn’t require much attention. The one I have – Aroma 8-Cup (Cooked) (4-Cup UNCOOKED) Digital Rice Cooker / Food Steamer, Stainless Steel Exterior (ARC-914SBD)
is very easy to use and the rice turns out fluffy and cooked as required. Cook the Saffron rice in it. Once done, when you open the lid of the rice cooker, a warm aroma will welcome you.
Serve this Saffron Rice with any Gravy/Curry and wow your guests with this different rice dish.
- 2 cups Basmati rice
- 1 tbsp ghee/clarified butter
- 2 bay leaf
- 3-4 peppercorns
- 1 cinnamon stick
- 3-4 cloves
- 1 tsp turmeric powder
- 1/4 tsp saffron
- 1/4 cup whole milk
- Soak the rice in water for atleast 10 minutes. Strain.
- Soak saffron in warm milk and set it aside.
- In a pan, heat the ghee, fry the whole garam masala - bay leaf, cinnamon, cloves and peppercorn.
- Add the rice and mix.
- Now add the saffron milk and turmeric powder. Mix it well and saute it for another minute.
- Transfer this to a rice cooker, add double the quantity of water and little salt. Cook the rice.
- When done, serve it hot with any gravy/curry
If you like this post or happen to try this out, please share the experience with me along with a picture. I will feature it on my Instagram. You can also tag us at #cookiliciousveg. Looking forward to hearing from you. And as I always say, it’s all about delicious cooking!
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!
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