Apart from Jeera Rice, Saffron Rice or Kesar Chawal goes well with the wide variety of spicy Indian dishes. It is also very appealing to the eye, with its pleasant color.
As someone rightly said “White rice is nice, but yellow saffron rice is stunning“.
There have been many versions of Saffron Rice, from the day Think Spice… Think Saffron was announced 🙂 And now this is the time for my version 🙂
Basmati rice: 1 cup
Water: 2 cups
Saffron: 1/2 tsp
Cloves: 4 – 5
Cumin: 1 tsp
Cashews: 1 Tbsp
Salt: to taste
Milk: 2 Tbsp
Curry Leaves: a few
Ghee: 1 Tbsp
Edible Saffron Color or Turmeric : a pinch (optional)
How I did it:
- Steep Saffron in warm milk for a few mins.
- Cook rice with water, cardamom, cloves, salt. Add even the saffron and milk and turmeric or color(if using).
- Take ghee in a small kadai and add cashews after golden, add jeera and curry leaves.
- Add this to the cooked rice.
- Serve hot!
And the Verdict:
It is a nice substitute for the routine jeera rice or ghee rice. Saffron adds the rich flavor and color.
I served this with butter chicken, and it was a nice combination!!