India / Bread
Saffron Rice
Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken.
Ingredients
- rice, long-grain; basmati preferred1 cup
- saffron, threads1/2 tsp
- chicken stock2 cup
- oil, or ghee6 tbsp
- celery, minced1/2 cup
- cinnamon stick, or equivalent ground cinnamon1 inch
- cloves2
- brown sugar1 1/2 tbsp
- molasses1 1/2 tbsp
- salt1 tsp
- ground coriander1 pinch
- cardamom, ground1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Wash the rice in cool water until the water runs absolutely clear.
Place the saffron threads in a teaspoon or tablespoon of boiling water to soak.
Heat the oil, cinnamon, and cloves in a heavy saucepan.
Add the celery to the saucepan.
Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.
Add the stock, sugar, molasses, salt, coriander, and cardamom.
Stir to dissolve the sugar.
Bring to a boil, then reduce to a low simmer.
Add the saffron mix, both water and threads, stirring gently.
Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.
Fluff with a fork.
