Saffron Rice is a flavoursome rice cooked with saffron in milk. This mild rice makes an excellent choice to serve with rich gravies and is so quick to cook.
While I already have another version of Saffron Rice already on the blog, I wanted to make some rice that would do justice to the sides dishes I was making for my North Indian Thali. North Indian Lunch Menu has both Rice and assort Rotis/Indian Breads, so I had to make some rice that’s easy for me to assemble and one that is not over powering.
This Saffron Rice hardly takes time and gets cooked under 10 to 15 mins. So the entire rice is done on its own under 30 mins.
Always with planning any Indian Thali, you got to make sure you have at least one dish under all categories, like the drinks, starters and desserts. I had a bigger list which I arrived after discussing with Vaishali. On the day of cooking, I had to skip few dishes for lack of time.
We enjoyed this Saffron Rice with the rich gravy I served it with. This was part of the North Indian Thali I made.
Step By Step Pictures for making Saffron Rice
Saffron Rice | How to make Saffron Rice
1 cup Basmati Rice
2 tsp Ghee
1 cup Milk
1 cup Water
A Pinch Saffron.
Salt to taste
1/4 tsp Shah Jeera
How to cook Saffron Rice
Wash and soak the rice for 15 to 20 mins.
Soak the saffron in warm milk.
Heat a nonstick pan with ghee and add rice.
Roast the rice till dry.
Add milk, water and salt and saffron.
When the water comes to a boil, simmer and cover with a lid.
Cook till done.
Garnish with shah jeera.
Cooking in nonstick pan still leaves the bottom wet, so you could place a tawa and cook this rice over it for 5 to 7 mins in the end.
Else making this in Rice cooker, Pressure Cooker is equally easy.
Depending on the Basmati Variety, you need to adjust the water. This brand required 1:2 ratio of water. Else it is normally 1&1/2 cup of water or even less.