Saffron rice is a flavorful yet simple, no-hassle side dish. I love making saffron rice to go as a side for my Middle Eastern, African, or Indian curries. It is a one-pot side dish and the flavors will leave everyone wondering how much effort you put into making it. The floral notes of saffron elevate the rice to a completely different level.
What you will need:
| Ingredients | Quantity |
|---|---|
| Basmati Rice | 1 1/2 cup |
| Stock | 2 1/4 cups |
| Saffron | 1/4 teaspoon |
| Salt | 1/2 teaspoon (depending on your stock) |
Cook time: 30 minutes
Servings: 4
How to make it:
- Wash the basmati rice and set it aside.
- In a small bowl crush the saffron and add about 2 tablespoons of hot water. This will ensure that the saffron releases its color.
- Add ghee to a pressure cooker. Once, hot, roast the washed rice for 30 seconds.
- Pour the stock and add salt to the cooker. Tip: Please adjust the salt per the saltiness of your stock. To make perfectly seasoned rice, ensure that your water tastes like seawater.
- Add the saffron water along with the saffron strands and give it all a good mix.
- Pressure cook like you do regular rice. I used my instant pot on the rice setting.
- Enjoy with your favorite curry.
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