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how to make Saffron Rice Pilaf | Saffron Rice Recipe

Written By Mona lisa on Saturday, December 16, 2017 | December 16, 2017

Saffron Rice Recipe | Saffron Rice Pilaf

Prep time
Cook time
Total time

Ingredients (240 ml cup used)
  • 1 cup rice
  • 1 ¾ cup water or vegetable or chicken broth
  • Few walnuts or cashews (optional)
  • ¼ tsp good quality saffron (about 1 to 1.25 grams)
  • 1 bay leaf (optional)
  • 3 cloves (optional)
  • 1 big strand of mace (optional)
  • ½ tsp pepper corn
  • 4 green cardamoms
  • 1 tbsp lemon juice (optional)
  • Salt to taste
  • 1 to 2 tbsp. butter or ghee or olive oil
  • 2 green chilies (optional) (de seeded and slit)
  • ½ cup of chopped vegetables or 2 boiled eggs (optional)
  • Pinch of coarsely crushed pepper
How to make the recipe
  1. Add bay leaf, mace, pepper corn, cardamom, crushed saffron, salt to broth and bring it to a boil.
  2. Add soaked rice and nuts, mix and allow to cook. You can use the nuts to season as well, if you don’t like to cook them.
  3. Add lemon juice, mix well.
  4. When there is very little water left, cover and cook on a very low flame till it is fully done.
  5. Heat butter or ghee in a pan, fry the eggs and chilies for 1 to 2 mins, and add crushed pepper. If you wish you can add nuts at this time and fry them till roasted.
  6. Transfer the rice and to the pan, Fry on a high flame for 1 to 2 mins.
  7. Best served when saffron rice is hot or warm.

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