in India

Indian saffron rice

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Ingredients for 2 servings:

  • 200 g basmati
  • 25g clarified butter or ghee
  • 3 cardamom pods, green, slightly pressed
  • 1 carnation(s)
  • 2 bay leaves
  • 1 stalk(s) cinnamon, small
  • ½ tsp salt
  • 1 tsp saffron threads
  • 400 ml water

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the rice thoroughly and set it aside in a sieve to drain. Heat the ghee in a saucepan. Add the cardamom pods, cloves, bay leaves, and cinnamon stick and fry for about 1 minute, stirring. Add the rice and fry for another 2 minutes. Add the salt, saffron, and water to the rice and reduce the heat. Cover the pan and simmer over low heat until the water is absorbed. Occasionally fluff the rice with a fork.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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