- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Saffron Rice
- 1.5 Cups Rettai Kili Basmati Rice
- 2 to 3 generous pinch of saffron or kesar
- ¾ teaspoon caraway seeds/shah jeera
- 2 green cardamom
- 1 bay leaf/tej patta
- 1 inch cinnamon
- 2 cloves
- 1 strand of mace
- 3 or 3¼ cups water
- A pinch of turmeric (optional)
- 1.5 tablespoons oil or ghee or unsalted butter
- A few coriander or mint leaves and few dry fruits
- For garnish (optional)
- Salt as required
Step 1. Rinse the rice for 3-4 times in water.
Step 2. Soak the rice for 20-30 minutes in water.
Step 3. Drain the water and keep the rice aside.
Step 4. Heat oil or ghee or unsalted butter in a deep pan or pot.
Step 5. Add all the whole spices including shahi jeera.
Step 6. Fry till the oil becomes fragrant.
Step 7. Add soaked rice.
Step 8. Stir for 1-2 minutes.
Step 9. Crush the saffron with your fingers or in a mortar-pestle and add these to the rice.
Step 10. Add turmeric powder now if you plan to add it.
Step 11. Stir.
Step 12. Add water along with salt.
Step 13. Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
Step 14. Do check the rice for a couple of times when its cooking.
Step 15. Once done, fluff gently with a fork.
Step 16. Serve the saffron rice garnished with coriander or mint leaves with any dal or indian curry.