Saffron Basmati Rice – a delicious recipe with basmati rice, olive oil, clove garlic, threads saffron, cayenne pepper, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris.
2
Shake off the excess water.
3
Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper.
4
Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes.
5
Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice.
6
Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes.
7
Remove from the heat and let the rice stand another 5 minutes, covered.
8
Fluff with a fork.
9
Stir in the almond slivers and lemon zest, season with salt and pepper and serve.
578
kcal
Calories
15
g
Fat
77
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups basmati rice, 1 tablespoon olive oil, 1 clove garlic, smashed, 3 to 4 threads saffron, and more.
Yes, Saffron Basmati Rice falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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