Saffron Rice Recipe

Name: Saffron Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 tablespoon ghee; 125 g blanched almonds; 1 ½ tablespoons ghee, extra; 1 onion, diced; 2 ½ cups long grain rice; 4 cups chicken stock; 2 whole cloves; ¼ teaspoon ground cardamom; ¼ teaspoon ground cinnamon; ½ teaspoon garam masala; ½ teaspoon saffron thread; ½ cup sultana; ⅛ teaspoon salt; ⅛ teaspoon pepper

Servings: persons

1 tablespoon ghee
125 g blanched almonds
1 ½ tablespoons ghee, extra
1 onion, diced
2 ½ cups long grain rice
4 cups chicken stock
2 whole cloves
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
½ teaspoon garam masala
½ teaspoon saffron thread
½ cup sultana
⅛ teaspoon salt
⅛ teaspoon pepper

1
Heat the ghee in a deep pan, add the almonds and fry until JUST golden.
2
Remove from the pan and add the extra ghee.
3
Add the onion and fry until tender, add the rice and stir for 3 minutes.
4
Add the spices and allow to become fragant - stir constantly.
5
Add the stock, bring to the boil and reduce heat.
6
Simmer covered for 15 minutes OR the liquid has been absorbed.
7
Stir in the sultanas and cook for a further 7 minutes on the lowest heat setting.
8
Stir in the almonds and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon ghee, 125 g blanched almonds, 1 ½ tablespoons ghee, extra, 1 onion, diced, and more.

Yes, Saffron 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.

Saffron Rice

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