Golden, Fragrant Vegetarian Saffron Rice: A Culinary Jewel for Your Feast!
This recipe for Saffron Rice is a vegetarian delight, bursting with the warm, floral aroma and subtle sweetness of saffron threads. It’s a classic Indian side dish, perfect for elevating any meal with its elegant simplicity and vibrant flavor. Simple to prepare, yet impressive on the table, this saffron rice is sure to become a staple in your vegetarian repertoire.
| Course | Cuisine | Servings | Prep Time | Cook Time | Calories |
|---|---|---|---|---|---|
| Side Dish | Indian (Pan-Indian) | 4 | 10 minutes | 20 minutes | 225 per serving |
Ingredients:
- 1 cup basmati rice, rinsed
- 2 tbsp ghee or vegetable oil
- 1 small onion, finely chopped
- 1 bay leaf
- 2 green cardamoms, crushed
- 2 cloves
- 1 black cardamom pod
- 1 cinnamon stick (2-inch)
- A pinch of turmeric powder
- Salt to taste
- 1/4 cup hot water
- 5-6 saffron threads
- 1 1/2 cups vegetable broth (or water)
- Chopped fresh coriander leaves, for garnish (optional)
Method:
- Bloom the saffron: In a small bowl, add the hot water and saffron threads. Let it steep for at least 15 minutes, allowing the saffron to release its colour and flavour.
- Heat the ghee/oil: In a medium saucepan, heat the ghee or oil over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
- Add the aromatics: Add the bay leaf, cardamoms, cloves, black cardamom, and cinnamon stick. Sauté for a minute, releasing their fragrant oils.
- Stir in the rice and spices: Add the rinsed basmati rice, turmeric powder, and salt. Stir to coat the rice evenly.
- Pour in the saffron and broth: Add the saffron-infused water and vegetable broth (or water) to the pan. Bring to a boil, then reduce heat to low, cover the pan tightly, and simmer for 15-20 minutes, or until the rice is cooked through and fluffy.
- Fluff and garnish: Turn off the heat and let the rice stand covered for 5 minutes. Fluff the rice with a fork, garnish with chopped coriander leaves (optional), and serve hot.
Special Notes:
Saffron rice, also known as “Zafrani Pulao” in India, is a classic dish enjoyed across the country. The use of saffron adds a unique floral aroma and vibrant colour, making it a festive and eye-catching addition to any meal. This vegetarian version is perfect for those who follow a plant-based diet, yet it retains all the deliciousness and cultural significance of the original.
I personally love the earthy aroma of the spices paired with the delicate sweetness of the saffron. It’s a truly comforting dish that always leaves me wanting more!
Tips:
- For a richer flavour, use homemade vegetable broth instead of water.
- You can adjust the amount of saffron to your preference.
- Add other vegetables like diced carrots, peas, or cauliflower for added flavour and texture.
- Leftover saffron rice can be stored in an airtight container in the refrigerator for up to 3 days.
I hope you enjoy this recipe and create your own saffron rice memories!
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