Saffron Rice, also known as Yellow Rice, is a fragrant rice dish made with basmati rice and saffron. The saffron gives the rice a natural yellow color and a mild aroma. The flavor is subtle and gently spiced, without being spicy or overpowering. Saffron Rice pairs well with curries, lentil dishes, and other saucy gravies.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 10 minutes
  • Total time: 40 minutes
  • Yield: 3
  • Category: 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)

Method

Preparation

  1. Rinse the rice for 3 to 4 times in water or till the water runs clear of starch.
  2. Soak the rice for 20 to 30 mins in water. Drain the water and keep the rice aside.
  3. Gather all the ingredients, measure and set them aside.
  4. Crush the saffron strands with your fingers or in a mortar-pestle. Set aside.

Making Saffron Rice

  1. 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.
  2. Fry for some seconds until the spices crackle taking care they do not burn.
  3. Then add the soaked rice. Mix and stir gently for 1 to 2 minutes so that the fat coats the rice grains.
  4. Add the crushed saffron strands to the rice.
  5. Add turmeric powder now if you plan to add it. Mix gently.
  6. Pour water and season with salt according to taste. Taste the water and it should be slightly salty.
  7. Cover the pan tightly and let the rice cook until the grains are fully cooked, separate, and all the water is absorbed.
  8. 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.
  9. Serve the Saffron Rice garnished with coriander or mint leaves with any lentil or vegetable curry of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.