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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (404g) Recipe makes 4 servings The following items or measurements are not included below: 4 whole cloves |
||
| Calories 529 | ||
| Calories from Fat 196 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.9g | 33% | |
| Saturated Fat 12.4g | 62% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 49mg | 16% | |
| Sodium 1176mg | 49% | |
| Potassium 272mg | 7% | |
| Total Carbohydrate 75.9g | 25% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 2.5g | ||
| Protein 7.8g | 15% | |
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Saffron Rice
By: ~Rita~
Mar 5, 2003
A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it.
SERVES 4
Ingredients
- 2 cups basmati rice
- 1 teaspoon saffron thread
- 3 tablespoons boiling water or chicken broth, plus
- 4 cups boiling water or chicken broth
- 6 tablespoons ghee or butter
- 2 inches cinnamon sticks
- 4 whole cloves
- 1 cup finely chopped onion
- 1 minced garlic clove
- 2 teaspoons salt
- 1/4 teaspoon ground cardamom
Directions
1
Place the saffron in a small bowl and cover with 3 tablespoons of boiling water.2
Soak for 10 minutes.3
Meanwhile, heat the butter over moderate heat in a large 3 or 4 quart stockpot.4
Add the cinnamon and cloves and stir well.5
Add the onions, garlic and saute for about 2 minutes.6
Add the rice and stir for about 5 minutes.7
Pour in the 4 cups of boiling water or broth, salt, and the cardamom.8
Bring to a boil over high heat.9
Add the saffron and its soaking water.10
Stir gently.11
Cover, reduce heat, and cook for 25 minutes.12
Fluff, remove cloves and cinnamon sticks and serve hot.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Mellowpuff
On Jan 21, 2009
I wasn't so keen on this (think it was the saffron) however DH LOVED it!!! I'll definitely give it another go & maybe just alter the ingredients a tad. Thanks Rita.
From: AussieHusky
On Aug 24, 2008
A little heavy on the butter, tasted brilliant though, i used ground cinnamon and a little more cardamom
From: chia
On Mar 14, 2003
i made this again, in the rice cooker tonite. it's still better than my favorite indian resteraunt, but with half the butter, half the water and half the time. soooo good
From: Tea Jenny
On Jan 1, 2009
We had this with Madagascar chicken curry #343890 by Celticevergreen for our new year dinner we wanted a change from the traditional steak pie that we alway's have and we were not disappointed it was very good the two went very well together. I also made mine in my rice cooker. I didn't have any ghee so I followed your recipe for that too, the cardamon comes over very strong but we liked that we will have this again makes such a nice change from just plain basmati rice thank you for a great recipe. Sorry there is no picture we were too much of a hurry to eat.
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