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Saffron Rice

Saffron Rice

Preparation Time: 30 minutes.

Cook Time: 10 minutes.

Total Time: 40 minutes.

No of serving: 6 - 8



  • 3 tablespoons Ghee or oil

  • 1 teaspoon caraway seeds (shahi jeera)

  • 2 to 3 green cardamoms

  • 2 to 3 generous pinches of LN Gold Saffron (kesar), not a chef's pinch but a pinch of the thumb and index finger.

  • 1 tej patta (Indian bay leaf)

  • 1.5 inches cinnamon

  • 2 to 3 cloves

  • 1.5 cups basmati rice

  • 1 pinch turmeric – optional

  • 3 to 3.25 cups water or as required

  • Salt as required

  • 2 to 3 tablespoons coriander leaves – chopped, or mint leaves for garnish – optional


Prepping And Soaking Rice

  1. Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.

  2. Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.

  3. Gather all the ingredients, measure and set them aside.

  4. Crush the saffron strands with your fingers and keep them aside.

Making Saffron Rice

  1. Heat oil or ghee in a deep pan or pot. Lower the heat.

  2. Add all the whole spices – caraway seeds, green cardamoms, cinnamon, cloves, tej patta.

  3. Fry for some seconds until the spices crackle taking care they do not burn.

  4. Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.

  5. Add the crushed saffron strands to the rice.

  6. Add turmeric powder now if you plan to add it. Mix gently.

  7. Pour water and season with salt according to taste. Taste the water and it should be slightly salty.

  8. Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.

  9. Do check the rice a couple of times when it is cooking.

  10. If it looks like the water is simmering off too quickly, add more water 1 tablespoon at a time. Once done, fluff gently with a fork.

  11. Serve the Saffron Rice garnished with Saffron and coriander leaves.

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