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Cumin And Saffron Rice

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Ingredients

Adjust Servings:
1 1/2 tablespoons canola oil
1 1/2 teaspoons black cumin seeds
2 1/4 cups basmati rice
4 1/2 cups water
1 1/2 teaspoons salt
generous pinch of saffron dissolved in 2 tablespoons warm water

Nutritional information

289.6
Calories
50 g
Calories From Fat
5.6 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
590.7 mg
Sodium
53.8 g
Carbs
2.5 g
Dietary Fiber
0.6 g
Sugars
5.6 g
Protein
252g
Serving Size

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Cumin And Saffron Rice

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    The outcome was quite good although I changed the recipe a bit. used regular cumin seeds as I didn't have black cumin seeds. Saying that I also cut down on the amount because I didn't realise I have to buy more and only had a little bit. used part homemade chicken broth to add more flavour to the rice and sea salt for the salt. I did find that the rice didn't get marbled much because I didn't relise the instruction to add the saffron to the water in the ingredients list until I was already cooking the rice. It needs to sit in water for more than the time it takes to cook rice. I served this with Recipe #410570 on chicken and a raita and fresh salad for a good meal. I might make this again with more cumin seeds if I am making an Indian meal because in general I don't like whole cumin seeds in rice. Made for ZWT6 Asian region for my team, The Ya Ya Cookerhood.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Cumin and Saffron Rice,From sallybernstein.com. Zaffrani Chaval is its original Indian name. This is the standard rice Lachu serves at Ajanta. It would serve nicely as a side dish to non-Indian dishes as well.,The outcome was quite good although I changed the recipe a bit. used regular cumin seeds as I didn’t have black cumin seeds. Saying that I also cut down on the amount because I didn’t realise I have to buy more and only had a little bit. used part homemade chicken broth to add more flavour to the rice and sea salt for the salt. I did find that the rice didn’t get marbled much because I didn’t relise the instruction to add the saffron to the water in the ingredients list until I was already cooking the rice. It needs to sit in water for more than the time it takes to cook rice. I served this with Recipe #410570 on chicken and a raita and fresh salad for a good meal. I might make this again with more cumin seeds if I am making an Indian meal because in general I don’t like whole cumin seeds in rice. Made for ZWT6 Asian region for my team, The Ya Ya Cookerhood.,I made this delicious rice as part of an Indian banquet. Everyone loved it. I followed the recipe exactly. Thanks for posting.


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    Steps

    1
    Done

    Heat Oil and Fry Black Cumin Seeds For 10 Seconds.

    2
    Done

    Add Rice and Saute For a Few Minutes Until Rice Starts to Change Color and Become Opaque.

    3
    Done

    Add Water and Salt. Bring to a Boil, Turn Down Heat and Cover.

    4
    Done

    Simmer Until All Liquid Is Absorbed (15 to 20 Minutes) and Rice Is Cooked.

    5
    Done

    Pour Saffron Water Into Middle 2-Inch Circle of Rice. Leave Covered For a Few Minutes For Water to Be Absorbed.

    6
    Done

    Fluff Up Rice With a Fork and Mix. Rice Should Be a Marbled Mix of White and Yellow Grains.

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    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

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