Sweet Saffron Rice (Kesari Bhaat) – a delicious recipe with basmati rice, saffron threads, water, water, cinnamon sticks, wholes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place rice in a strainer and rinse with cool water until water runs clear.
2
Set aside.
3
Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes.
4
Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven.
5
Bring to a boil.
6
Cover, reduce heat and simmer for 15 minutes.
7
Remove from heat and set aside.
8
Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes.
9
Pour over rice.
10
Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown.
11
Gently fold into rice mixture, fluff with a fork, and serve.
451
kcal
Calories
13
g
Fat
86
g
Carbs
6
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 12 ingredients. The key ingredients include: 1 cup basmati rice, 1 pinch saffron threads, 1/4 cup water, 2 cups water, and more.
Yes, Sweet Saffron Rice (Kesari Bhaat) falls under the General 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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