Indian Saffron Rice

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(153)
116 Reviews
16 Photos

Indian saffron is darker and richer in red-orange color than Spanish or Italian saffron, giving rice a better flavor. You should always steep the saffron in hot water ahead of time and use part of the liquid in your recipe. This rice recipe is prepared in the Indian manner.

Submitted by CookingForDummies
Updated on August 5, 2024
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Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • ⅛ teaspoon powdered saffron

  • 2 cups boiling water, divided

  • 2 tablespoons unsalted butter

  • 1 cup uncooked long-grain white rice, not rinsed

  • 1 teaspoon salt

Directions

  1. Place saffron in a small bowl. Add 1/2 cup boiling water; steep.

  2. Melt butter in a skillet that can be tightly covered over medium-high heat. Stir in rice and salt; cook, stirring constantly, until rice begins to absorb butter and becomes opaque, but do not let rice brown.

  3. Quickly pour in remaining 1 1/2 cups boiling water and saffron water. Cover immediately, reduce heat to low, and cook until all liquid is absorbed, about 20 minutes. For best results, do not remove the lid while the rice is cooking.

208 home cooks made it!

Nutrition Facts (per serving)

154 Calories
4g Fat
26g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 154
% Daily Value *
Total Fat 4g 5%
Saturated Fat 3g 13%
Cholesterol 10mg 3%
Sodium 418mg 18%
Total Carbohydrate 26g 9%
Dietary Fiber 0g 1%
Protein 3g 5%
Calcium 13mg 1%
Iron 1mg 6%
Potassium 35mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.