Saffron Rice | Yellow Rice (Indian Style)
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
3
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Calories
481 kcal
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Course
Main Course
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Cuisine
Indian
Saffron Rice | Yellow Rice (Indian Style)
Description
Saffron Rice | Yellow Rice (Indian Style) uses basmati rice soaked to enhance texture before cooking. Whole spices including caraway seeds, green cardamom, cinnamon, cloves, bay leaf, and mace are fried gently in ghee or oil to release their aromas. The soaked rice is then added and coated with the fat and spices, followed by crushed saffron strands and optionally turmeric for a richer yellow hue. Water and salt are added before the rice cooks covered, resulting in fluffy, separate grains with subtle floral and spice flavors.
The saffron adds a distinct aroma and mild sweetness, while the mixture of whole spices brings warmth without overpowering the rice. This preparation pairs well as a side dish with curries, grilled meats, or vegetables, providing a colorful and scented base to a meal.
For variations, the recipe allows using other non-sticky rice types, substituting vegetable stock for water, or preparing it in an Instant Pot with adjusted water amounts and pressure cooking time. Saffron can be replaced with turmeric for color though the flavor will differ. The recipe scales easily for different serving sizes.
Ingredients
- 3 tablespoons ghee or oil
- 1 teaspoon caraway seeds (shahi jeera)
- 2 to 3 green cardamom
- 1 tej patta (indian bay leaf)
- 1.5 inches cinnamon
- 2 to 3 cloves
- 1 ingle, thin strand of mace
- 1.5 cups basmati rice
- 2 to 3 generous pinches saffron (kesar), not a chef's pinch but a pinch of the thumb and index finger
- 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
Instructions
Prepping and Soaking rice
- Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.
- Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.
- Gather all the ingredients, measure and set them aside.
- Crush the saffron strands with your fingers or in a mortar-pestle. Set aside.
Making saffron rice
- Heat oil or ghee in a deep pan or pot. Lower the heat. Add all the whole spices - caraway seeds, green cardamoms, cinnamon, cloves, tej patta and mace strand.
- Fry for some seconds until the spices crackle taking care they do not burn.
- Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.
- Add the crushed saffron strands to the rice.
- Add turmeric powder now if you plan to add it. Mix gently.
- Pour water and season with salt according to taste. Taste the water and it should be slightly salty.
- Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
- Do check the rice for a couple of times when it is cooking. If it looks like the water is simmering off too quickly, and more water 1 tablespoon at a time. Once done, fluff gently with a fork.
- Serve the Saffron Rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice.
Notes
- Use basmati or any non-sticky rice, adjusting water quantity as needed for your rice type.
- Substitute ghee with a neutral oil for a vegan option.
- If saffron is unavailable, turmeric powder can provide color but lacks saffron’s aroma.
- Vegetable stock can be used in place of water for added depth.
- This recipe can be adapted to the Instant Pot with specific sautéing and pressure cooking instructions.
- The quantities can be scaled up or down easily to suit different serving needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 407mg | 17% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 30IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 51mg | 5% |
| Vitamin B9 (Folate) | 9µg | |
| Iron | 1mg | 6% |
| Magnesium | 33mg | 8% |
| Phosphorus | 115mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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