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Saffron-Infused Fragrant Yellow Rice Recipe

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Ingredients

Adjust Servings:
3 tablespoons ghee
1 medium onion chopped
1/2 teaspoon turmeric
2 bay leaves
4 cloves
4 black peppercorns
2 cinnamon sticks (1 inch)
2 black cardamom pods
2 cups brown rice pre-soaked
3 - 4 cups water

Nutritional information

444.1
Calories
111 g
Calories From Fat
12.3 g
Total Fat
6.5 g
Saturated Fat
24.6 mg
Cholesterol
595 mg
Sodium
75.2 g
Carbs
4.1 g
Dietary Fiber
2.3 g
Sugars
8.1 g
Protein
316g
Serving Size

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Saffron-Infused Fragrant Yellow Rice Recipe

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    Nice, delicately flavoured side dish. used brown basmati rice, and about 3 cups of water. (Perhaps that is supposed to read 3-4 cups, not 3/4 cup?) I did not reserve any of the onion for garnish, and I didn't have any peas or saffron either. (that's what you get for not checking your ingredients before you start!) Left all of the seasonings whole and removed them before serving, except for the peppercorns, which I smashed with a mortar & pestle. I had never cooked rice from scratch before this(go ahead, laugh!), but this recipe was easy and produced excellent results. Will be making this again. Thanks, tonkcats!

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Yellow Rice,Rice with Peas,Nice, delicately flavoured side dish. used brown basmati rice, and about 3 cups of water. (Perhaps that is supposed to read 3-4 cups, not 3/4 cup?) I did not reserve any of the onion for garnish, and I didn’t have any peas or saffron either. (that’s what you get for not checking your ingredients before you start!) Left all of the seasonings whole and removed them before serving, except for the peppercorns, which I smashed with a mortar & pestle. I had never cooked rice from scratch before this(go ahead, laugh!), but this recipe was easy and produced excellent results. Will be making this again. Thanks, tonkcats!,Nicely flavored rice! I did not use the bay leaves (a personal preference). used white rice and I ended up frying everything together (minus the water) until the rice was golden. I then added 3 1/2 cups of water and simmered it until done. Thanks for the great recipe!


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    Steps

    1
    Done

    Heat Ghee in a Skillet. Saute Onion Over a Medium Heat Till Golden. Reserve Some of the Onion For Garnishing Later.

    2
    Done

    Add Turmeric to the Skillet. Stir and Heat Briefly. Add the Rest of the Spices in Order. Mix Well.

    3
    Done

    Add the Rice and Stir a Few Times. Pour Over Water, Stir and Bring to a Boil.

    4
    Done

    Reduce Heat, Mix in Peas and Salt, Cover and Cook For 10 to 15 Minutes.

    5
    Done

    Sprinkle With Saffron and Reserved Sauted Onion. Serve Hot.

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    Stephen Anderson

    Dessert diva known for crafting elegant and delightful sweet treats.

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