Indian saffron rice is a dish that is widely loved in India and abroad. The dish is made with long grain rice and saffron, which gives it a unique color and flavor. It is often served as a side dish or as part of a main meal. Indian saffron has a distinctive flavor so try to use this instead of Spanish if you can.
There are many different ways to make Indian saffron rice, but this is one of my favorites. It’s easy to make and it’s very tasty.
Indian Saffron Rice recipe
Print RecipeIngredients
- 200g basmati rice
- 25g butter
- 1 teaspoon cumin seeds
- 1/4 teaspoon saffron threads
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, shredded
- 1 tomato, diced
- 1/4 cup fresh cilantro leaves, chopped
- juice of 1 lemon
- salt and pepper to taste
Instructions
In a small skillet over low heat, add the cumin seeds and saffron threads. Cook for 1 minute until fragrant. Set aside. In a large pot or Dutch oven, the water to a boil. Add the rice and stir well to combine. Decrease the heat to low and simmer for 15 minutes until cooked through. Drain any excess water. Add the onion, garlic, carrot, tomato and cilantro leaves. Season with salt and pepper to taste. Cook for 5 minutes longer until the vegetables are tender. Stir in the cooked cumin seeds and saffron threads. Lemon juice can be added if desired. Serve warm.
