Saffron Rice

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How I Make Saffron Rice at Home

A fragrant, colourful rice dish infused with saffron and gentle spices—perfect with grilled chicken, salad, and raita.

Ingredients

• 2 cups basmati rice (washed & soaked 10 minutes – optional)
• 2 carrots, grated
• Nuts & raisins (as preferred)
• Ghee
• Oil or olive oil
• 2 garlic pods, crushed
• 1 onion, thinly sliced
• Frozen green peas (optional)
• 3½–3¾ cups chicken stock or hot water
• Salt to taste
• 1 tsp pepper
• 1–2 tsp garam masala
• ½ tsp turmeric
• 1 chicken stock cube (can skip if using chicken stock)
• Juice of ½ lime
• Saffron soaked in rose water or orange blossom water
• Pomegranate seeds
• Finely chopped parsley

Method

1. Heat ghee in a pan. Add grated carrots and sauté for a few minutes.Add nuts and raisins, fry until golden, then remove and keep aside.
2. In the same pan, add oil and a little more ghee.Add crushed garlic and sliced onion; cook until the onion is soft and caramelised.
3. Add frozen green peas (if using) and sauté for a couple of minutes.
4. Add drained rice and sauté gently. Add more ghee or oil if needed.
5. Add pepper, garam masala, turmeric, salt, and the stock cube (if using). Mix well.
6. Add some of the fried carrots (reserve the rest for serving).Pour in chicken stock or hot water, add lime juice, and bring to a boil.
7. Cover and cook on low heat for 10–15 minutes, or until the rice is almost done.
8. When the water is nearly absorbed, drizzle in some saffron water.Cover again and cook until the rice is fully done and fluffy.
9. Serve:

Top with remaining fried carrots, nuts, raisins, pomegranate seeds, parsley, and a little more saffron water.

 

Tip: I usually use the stock saved from cooking chicken—it adds incredible flavour to the rice.

Serve warm with grilled chicken, fresh salad, and raita.