Saffron Rice Pilaf Recipe

Name: Saffron Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g basmati rice or 250 g long grain rice; 20 g unsalted butter; 1 small onion, chopped; 1/4 cup raisins; 1 cinnamon stick; 3 whole cloves; 3 star anise; 1/4 teaspoon ground cardamom; 1 large tomatoes, chopped; 3 -5 saffron strands; 1 dash of warm milk; chicken stock or vegetable stock; salt

Servings: persons

250 g basmati rice or 250 g long grain rice
20 g unsalted butter
1 small onion, chopped
1/4 cup raisins
1 cinnamon stick
3 whole cloves
3 star anise
1/4 teaspoon ground cardamom
1 large tomatoes, chopped
3 -5 saffron strands
1 dash of warm milk
chicken stock or vegetable stock
salt

1
Rinse and drain the rice.
2
Melt butter in skillet over low heat.
3
Add onions and cinnamon, cloves, star anise, cardamom- saute until fragrant.
4
Add rice and mix well.
5
Transfer mixture into a rice cooker.
6
Add in raisins and tomatoes.
7
Add enough stock to come up to about half inch above the rice.
8
Add salt to taste.
9
Cook rice thoroughly.
10
Add saffron to heated milk.
11
Drizzle the mixture over cooked rice.
12
Stir and let sit a few minutes for the rice to absorb the flavor and color.
13
Serve hot with curry.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: 250 g basmati rice or 250 g long grain rice, 20 g unsalted butter, 1 small onion, chopped, 1/4 cup raisins, and more.

Yes, Saffron Rice Pilaf 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 Pilaf

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