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Saffron Rice | Yellow Rice (Indian Style)
Saffron Rice or Yellow Rice is a deeply aromatic and flavorful side dish that pairs well with nearly any curry or lentil dish. The taste is slightly earthy and spiced, but not spicy or overly bold.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3
Calories: 481 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 3 tablespoons ghee or oil
- 1 teaspoon caraway seeds (shahi jeera)
- 2 to 3 green cardamoms
- 1 tej patta (indian bay leaf)
- 1.5 inches cinnamon
- 2 to 3 cloves
- 1 single, 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.
Cup of Yum
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
- While I prefer to use basmati rice when cooking yellow rice, feel free to include any variety of non-sticky rice. Add water as needed depending on the kind of rice used.
- For a vegan option, use a neutral tasting oil or olive oil instead of ghee.
- If you do not have saffron, you can make this yellow rice easily with about ¼ teaspoon ground turmeric powder. But note that the rice won't have the flavor and aroma of saffron.
- The saffron rice recipe is Indian inspired. So for cooking rice we always add water. But you can opt to add vegetable stock instead of water.
- You can also make this yellow rice in the Instant Pot. Follow the recipe instructions of sautéing the spices and rice in ghee using the sauté function of the Instant Pot. Add in the crushed saffron and turmeric and gently mix. Pour 2.25 cups water and pressure cook on high pressure for 5 minutes. Give a quick pressure release after 5 minutes and gently fluff the rice.
- The recipe can be halved or doubled or tripled easily.
Nutrition Information
Calories
481kcal
(24%)
Carbohydrates
76g
(25%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
38mg
(13%)
Sodium
407mg
(17%)
Potassium
149mg
(4%)
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
Phosphorus
115mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 481
% 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.